The pericarp of citrus in rutaceae is rich in flavonoids that may possess diverse biological activities. Some citrus flavonoids have been used as natural bitterness inhibitors; however, many citrus flavonoid analogues that possess merit taste amelioration functions have not been reported with respect to utilization in food industry.

中文翻译：

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柑橘类黄酮类化合物作为有效苦味抑制剂的研究

芸香科柑橘的果皮富含黄酮类化合物，可能具有多种生物活性。一些柑橘类黄酮已被用作天然苦味抑制剂；然而，许多具有改善味觉功能的柑橘类黄酮类似物在食品工业中的应用尚未见报道。