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citrus marmalade

seasoning / seasoning-citrus-marmalade

柑橘マーマレード

On this page (3 sections)
  1. Related entries (5)
  2. Sensory (1)
  3. Safety and regulation (1)
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Short definition

A preserved condiment made from citrus fruit, peel, juice, water extracts, or similar components. Bitterness is treated in relation to the fruit, part, pretreatment, sugar, heating, and other factors.

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Sensory (1)

citrus marmalade — perceived bitterness is unchanged by: Whether to make marmalade by heating at 100°C for 10 minutes, or without heating by high-pressure treatment at 500 MPa for 30 minutes. Lemon outer peel was softened by soaking in citric acid solution at pH 2.0 for 24 hours and soaked in water; it was then mixed with ground inner peel, membrane and pulp (soaked in citric acid solution at pH 2.5 for 24 hours) and 55% sugar, vacuum packed, and treated by high pressure or heated for 10 minutes. When 25 students and teachers compared the marmalades on a 5-point scale, sweetness, sourness and bitterness differed little by treatment method, and there was no significant difference in bitterness. On the other hand, there were significant differences in the hardness, color, aroma and overall evaluation of the outer peel: the high-pressure treatment was rated as giving harder outer peel and better color, aroma and overall evaluation.preliminary

Scope: Lemon marmalade (outer peel softened in citric acid solution and then soaked in water, 55% sugar). 2 conditions: high-pressure treatment (500 MPa, 25°C, 30 minutes) and heat treatment (100°C in boiling water for 10 minutes, vacuum packed). 25 people (students and teachers) rated 8 discrimination items and 6 preference items on a 5-point scale, with Student's t-test. The heating time of 10 minutes is short

Note: Bitterness scores are only in Figure 7, with no numbers in the text. This is the result for the peel of one lemon variety, and does not apply to the peel of natsumikan or banpeiyu. Heating was a short 10 minutes, and bitterness after long simmering was not measured. The peel was first softened by soaking in citric acid solution and then soaked in water, so it differs from how it is simmered at home. The introduction of this report cites reports that heating citrus juice increases naringin and limonin. Here there was no difference in bitterness between the sample heated for 10 minutes and the high-pressure sample that was not heated. Because the comparison was against high-pressure treatment, it is not direct evidence that heating does not increase bitterness.

The text states that sweetness, sourness and bitterness did not differ much by treatment method, and the summary states that there were no significant differences between the two in the viscosity of the jelly part or in the bitterness in sensory evaluation. In the same sensory evaluation, it was reported that the outer peel was significantly harder with high-pressure treatment than with heat treatment (p<0.01), the color was significantly better with high-pressure treatment (p<0.01), and the overall evaluation was significantly better with high-pressure treatment (p<0.05); the authors state that the heat treatment method had a characteristic cooked odor and lost the color and aroma of the fresh fruit.
Limitations: Bitterness scores are only in a figure, with no values in the text. One variety of lemon. Heating was a short 10 minutes. The comparison was against high-pressure treatment, not against unheated raw peel. The peel was pretreated by soaking in citric acid and soaking in water.
Source: 高圧力を利用したレモンマーマレードの製造 (桒田寛子; 寺本あい; 治部祐里; 田淵真愉美; 石井香代子; 渕上倫子, 2015) · full text checked
Show dataseasoning-citrus-marmalade —has_perceived_bitterness_unchanged_by→ (the claim sentence above)
claim: clm-lemon-marmalade-heating-vs-pressure-bitterness-kuwada-2015 / type: sensory / updated: 2026-10-15

Safety and regulation (1)

citrus marmalade is defined in the Codex standard as A product that brings citrus fruit to a suitable viscosity and that may use whole fruit, pulp, purée, juice, water extract, peel, and the likecontextual

Scope: Codex CXS 296-2009 (revised 2025)

Note: A product definition under the standard. It does not indicate the presence or desirability of bitterness.

Context: Defines citrus marmalade as a product that brings citrus fruit to a suitable viscosity and that may use peel and the like.
Limitations: It does not specify sensory characteristics, regional recipes, or degree of liking.
Source: Standard for Jams, Jellies and Marmalades (CXS 296-2009) (Codex Alimentarius Commission, 2025) · full text checked
Show dataseasoning-citrus-marmalade —is_defined_in_codex_as→ (the claim sentence above)
claim: clm-codex-citrus-marmalade-definition / type: regulatory / updated: 2026-08-31

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