Suntory

Last updated January 31, 2026

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Citrus flavonoid enzymatic debittering: SuntoryRecent Research Landscape

Inconsistent flavor profiles in raw botanical inputs lead to batch-to-batch beverage instability. Precise control over the chemical extraction of citrus species ensures standardized organoleptic properties and shelf stability.

What technical problems is Suntory addressing in Citrus flavonoid enzymatic debittering?

Unpleasant citrus beverage bitterness

(6)evidences

Natural bitter compounds in citrus extracts limit consumer acceptance and product shelf-life. Eliminating these sensory defects allows for higher concentrations of functional ingredients in beverages.

Excessive citrus juice bitterness

(3)evidences

High concentrations of limonoids and flavonoids create an unpleasant taste profile in processed beverages. Reducing these compounds prevents consumer rejection and improves product shelf-life stability.