Learn why lemon juice can turn bitter in the fridge. Discover the chemical reaction responsible and how to store it to keep its fresh, tangy taste.
1 Answer
Lemon juice can taste more bitter after refrigeration due to the breakdown of limonin precursors into limonin, a compound known for its intense bitterness. This process is accelerated at colder temperatures.
Detailed Explanation:
The perceived increase in bitterness of lemon juice after refrigeration is primarily attributed to a chemical compound called limonin. Lemons, like other citrus fruits, contain limonin precursors. These precursors are not inherently bitter. However, over time, and especially at lower temperatures like those found in a refrigerator, these precursors convert into limonin. This conversion process is enzymatic and proceeds more efficiently in the cold.Limonin itself is a highly bitter compound. As more limonin is produced from the precursors, the overall bitterness of the lemon juice increases. This effect is more noticeable after the juice has been stored in the refrigerator for a period of time, allowing sufficient time for the conversion to occur. The amount of limonin present can vary depending on the variety of lemon and its maturity when juiced.
Pro Tip:
To minimize the development of bitterness, use fresh lemon juice immediately after squeezing or store it in the freezer in small portions. Freezing significantly slows down the enzymatic conversion of limonin precursors.