Bitterness in citrus juice is primarily due to the presence of both limonin and naringin,and determination of them is a standard in controlling the quality of juice.

• 柑橘汁的苦味主要是由于柚皮苷和柠檬苦素的存在所致,其含量的测定可用于控制柑橘类果汁的质量。