Answers are grounded in this paper and cite their sources.
Treatment of commercial grapefruit juice with Florisil (activated magnesium silicate) simultaneously reduced the content of citric acid and the bitter compounds limonin and naringin. Ascorbic acid concentration and °Brix (total soluble solids) were not altered by the Florisil treatment. Experienced taste panelists were able to differentiate between the nontreated and Florisil‐treated juice on the basis of bitterness and tartness (acidity). The panelists indicated a preference for the Florisil‐treated juice.
No takes yet. Share an insight, caveat, or question.
Barmore et al. (1986) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: