bitter orange marmalade
seasoning / seasoning-bitter-orange-marmalade
ビターオレンジ・マーマレード
Bitter orange marmalade is a jam or marmalade made from bitter orange (Citrus aurantium) peel. Water, salt, and heat processes have been compared experimentally for bitterness, preference, and losses of constituents.
Photographs (captions in Japanese)
A stage in making bitter orange marmalade. Julienned peel of Seville oranges (bitter oranges) is being simmered in a pot, before being put into jars.
Prepared formShown: Citrus aurantium (Seville orange peel midway through production)Part / state: Julienned peel of Seville oranges (bitter oranges) being simmered in a pot (midway through making marmalade, before jarring)
Photo: Tehmina Goskar / CC BY-SA 4.0 / original image / ledger's original image
Scope and provenance of the photo
Identification: Identified as labelled in the source. The source caption says "Seville orange peel being simmered in the process of making marmalade". It does not show the color, consistency, or jarred state of the finished product; it is one scene of the manufacturing process. Re-identification by a specialist has not been done.
Image shown: The 1920 px version from Wikimedia Commons. No cropping or color changes by NIGAMI LAB. For display, a WebP capped at 1200 px wide is served; the ledger's original image can be checked from the link above.
On this page (8 sections)
Reading the bitterness
Jam made from bitter orange (Citrus aurantium) peel has been studied in an experimental comparison of how far strongly bitter peel can be made more palatable. The study made jam from peel treated with water alone and from peel treated with salt solutions of varying concentrations, then compared bitterness through rankings by a trained panel of 30. Jam treated with water alone remained at nearly the same rank as the bitter control, whereas bitterness ranked lower under the salt-solution treatments. However, these differences do not reflect salt concentration alone: the comparison was of entire processes, including repeated soaking and heating, not an isolated effect of salt.
In a separate preference test with 30 people, jam treated with a 0.625% salt solution was the most preferred among the conditions tested. Salt-solution treatment also accompanied declines in constituents such as phenolics and vitamin C, however, so the lower bitterness cannot be identified as the sole reason for preference. The lower-bitterness and more-preferred conditions overlapped, but the experiment did not isolate and test the relationship between the two.
Sources for this overview
Desamerization of Bitter Jam: Biochemical and Sensory Quality
Checked for this overview: Checked the comparison in which bitterness ranked lower in salt-solution treatment groups. / Checked the preference test in which the 0.625% salt-solution condition was most preferred.
Follow the connections
bitter orange marmalade →— perceived bitterness is s…→ salt citrus-peel debittering
Hypotheses and recipe candidates for this entry are on the Japanese page.
Structured claims — open a section to read each claim's confidence, evidence and limits
Sensory (1)
Scope: A bitterness ranking by a trained panel of 30, and a separate liking evaluation by another 30
Note: The most preferred condition, but the drop in bitterness cannot be fully separated from compound loss, saltiness, and process differences.
Show data
seasoning-bitter-orange-marmalade —has_sensory_acceptability_increased_by→ (the claim sentence above)How processing and cooking change it (1)
Scope: A jam comparison of a water-only condition against several NaCl conditions, using bitter-orange peel
Note: Water alone matched the bitter control; the NaCl conditions lowered it. The result of a whole process including repeated soaking and heating.
Show data
seasoning-bitter-orange-marmalade —has_perceived_bitterness_suppressed_by→ process-citrus-salt-debitteringCulture (1)
Scope: A candidate at the level of general knowledge. Regional and naming differences have not been confirmed.
No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.
Show data
seasoning-bitter-orange-marmalade —is_used_as→ (the claim sentence above)