What causes lemon to taste bitter when soaked

The bitterness of lemon soaked in water is usually related to the lemon variety, treatment method, or soaking time, mainly involving factors such as lemon bitterness in the lemon peel, unremoved seeds, or high water temperature.

1. Lemon varieties

Some lemon varieties, such as perfume lemon or immature lemon, naturally contain higher concentrations of limonin in the peel and pulp. These substances gradually release during the soaking process, causing the water to taste bitter. Choosing high maturity yellow lemons or using them peeled can reduce bitterness.

2. Peel residue

Flavonoids and essential oils in lemon peel will dissolve bitter substances after prolonged soaking. If the skin wax or pesticide residue is not thoroughly cleaned during slicing, it may also exacerbate the bitterness. It is recommended to rub the skin with salt before peeling, or shorten the soaking time to within 15 minutes.

3. Seeds not removed

Lemon seeds contain a large amount of limonoid precursor substances, which release a strong bitter taste when broken. When slicing without removing the seeds, brewing directly will accelerate the precipitation of bitter components as the water temperature increases and the soaking time prolongs. Before brewing, carefully remove all grain parts.

4. High water temperature

Hot water above 60 ℃ can damage the structure of lemon cells, causing a large amount of bitter glycosides such as naringin in the peel to seep out. Soaking in cold or warm water can slow down the release of bitterness and better preserve vitamin C. It is recommended to keep the water temperature below 40 ℃.

5. Oxidation Reaction

When lemon slices are exposed to air for a long time, polyphenolic substances in the flesh will undergo enzymatic browning, producing bitter metabolites. Cutting, soaking, sealing and refrigerating can delay the process. Oxidized lemon slices are not recommended for continued consumption. To improve the taste of lemon water, it can be paired with an appropriate amount of honey or mint leaves to neutralize the bitterness, but the intake of added sugar should be controlled. Individuals with gastrointestinal sensitivity should avoid drinking lemon water on an empty stomach to prevent irritation of the mucous membrane by fruit acid. It is recommended to choose fresh and ripe lemons for daily use, slice them and brew them as soon as possible, and consume them within 2 hours. If bitterness is accompanied by abnormal color or odor, it may be caused by spoilage and should be immediately stopped from consumption.