Successful preparation of low-potassium orange juice with an improved taste at home using a taste sensor

Hara Kazuhiro, Nawa Shunpei, Miyake Masato

doi:10.4009/jsdt.52.625

<p>【Background】Although low-potassium juices are commercially available, there are few methods for preparing them at home. 【Method】Batch processing was used to conduct a reaction between 100% orange juice and polystyrene sulfonate natrium. The electrolyte content of the juice was measured, and its taste was analyzed using a TS-5000Z taste sensor, in order to produce a low-potassium orange juice with an improved taste. 【Results】After 15 min, which was set as the reaction time, polystyrene sulfonate natrium had not markedly decreased the potassium concentration of the orange juice. The mean potassium concentration of 100 mL of orange juice that was reacted with 15 g polystyrene sulfonate natrium for 15 min was reduced to 15% of that of the undiluted orange juice. However, the analysis with the taste sensor indicated the loss of the acidic taste with the consequent gain of a delicious taste in the orange juice obtained following the reaction; this was caused by the decrease of the acidic taste. Therefore, approximately 0.1 g citric acid and 0.1 mL 50% glucose solution were added to 100 mL of the orange juice produced by the reaction, and the juice was further analyzed with the taste sensor. The taste sensor analysis revealed that a low-potassium orange juice with a similar taste to that of the undiluted orange juice had been successfully prepared. 【Conclusion】The abovementioned method can be employed to conveniently prepare low-potassium orange juice at home. Furthermore, this method might be applicable to the preparation of other drinks or soups.</p>

Successful preparation of low-potassium orange juice with an improved taste at home using a taste sensor

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