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Which flavonoid is mainly responsible for bitterness in grapefruit?
Which flavonoid is mainly responsible for bitterness in grapefruit?
Try to answer before revealing the correct option and explanation.
Correct Answer
✅ B. Naringin
Explanation
Naringin is a flavanone glycoside responsible for the bitter taste of grapefruit. During hydrolysis, naringin forms naringenin, which is less bitter.
Why Other Options Are Incorrect:
- Hesperidin: Major citrus flavonoid but not responsible for grapefruit bitterness.
- Quercetin: Flavonol from onion and apple.
- Genistein: Soybean isoflavone.
Key Concept
Grapefruit bitterness → Naringin Citrus flavonoids → Flavanones Naringin → Naringenin
Related Sub-categories
References
- Fennema’s Food Chemistry, 5th Edition — Damodaran & Parkin, CRC Press.
- Food Chemistry, 4th Edition — Belitz, Grosch & Schieberle, Springer.
- Principles of Food Chemistry, 4th Edition — deMan et al., Springer.
- Food: The Chemistry of Its Components, 7th Edition — T.P. Coultate.
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