LEMON
LEMON Usage And Synthesis
Chemical Properties
Citrus limonum is an evergreen tree (shrub), native to the Far East; the original growing site is questionable. It was introduced into the Mediterranean region at the time of the Crusades. The plant grows to 6 m (20 ft) high. It has strong, branched roots and an erect trunk with several branches; the lower limbs are sometimes covered with thorns. The tree has alternate oval leaves, white flowers (from February to October) and oval fruits that are yellow when ripe. The rind of the fruits is thin and the epicarp is rough; the segmented endocarp contains a sour juice and oval seeds. The leaves (and terminal twigs), fruits and rind are the parts used. Lemon has a characteristic lemon-leaf odor and a sour, bitter taste.
Composition
Citrus fruits generally contain polysaccharides, lipids, organic acids, carote, vitamins, minerals, limonoids, flavonoids and volatile components.* Lemon is a good source of ascorbic acid (40 to 50 mg/g), potassium (150 mg/100 g) and bioflavonoids.
Taste threshold values
Taste characteristics at 5 to 10 ppm in 5% sugar and 0.10% CA: fresh, tangy, juicy lemon with good lemon body notes.