Orange seeds taste bitter due to the presence of certain compounds, primarily flavonoids and limonoids.
Flavonoids and Instant Bitterness
- Naringin, neohesperidin, tangeretin, nobiletin, sinensetin, and quercetin are major flavonoids that contribute to the immediate bitter taste of orange seeds (Purewal and Sandhu, 2021). These compounds are naturally occurring in various parts of the orange, including the seeds, and are known for their strong bitter flavor.
Limonoids and Delayed Bitterness
- Limonin is a limonoid that causes a "delayed" bitterness in oranges and their seeds (Raithore et al., 2016). This means the bitterness from limonoids may not be immediately noticeable, but can develop over time.
Summary of Bitter Compounds
| Compound | Type | Bitterness Onset |
|---|---|---|
| Naringin | Flavonoid | Instant |
| Neohesperidin | Flavonoid | Instant |
| Tangeretin | Flavonoid | Instant |
| Nobiletin | Flavonoid | Instant |
| Sinensetin | Flavonoid | Instant |
| Quercetin | Flavonoid | Instant |
| Limonin | Limonoid | Delayed |
Practical Insights
- The concentration of these compounds can vary between different orange varieties and even within the same fruit, which may affect the perceived bitterness.
- While the bitterness can be unpleasant, these compounds also have potential health benefits.
- Avoiding chewing the seeds can minimize the experience of the bitter taste.
In short, the bitter taste of orange seeds is caused by the presence of flavonoids like naringin and limonoids like limonin.
