Neohesperidose

Neohesperidose is a disaccharide composed of rhamnose and neohesperidose. It is found in the peel of citrus fruits, particularly those of the orange family. Neohesperidose is a key component of neohesperidin, a bitter compound that contributes to the characteristic taste of certain citrus fruits. This sugar is linked to the aglycone portion of neohesperidin through an alpha-1,2 glycosidic bond. The specific linkage and the presence of the neohesperidose moiety are important for the bitter taste perception. Neohesperidin itself is a flavanone glycoside. The biosynthesis of neohesperidose within citrus plants involves enzymatic reactions that attach rhamnose to a precursor sugar. Its presence is primarily concentrated in the epicarp, or outer peel, of the fruit. While neohesperidin is known for its bitterness, research has also explored potential applications and biological activities associated with flavanone glycosides like neohesperidin, although neohesperidose itself is more commonly discussed in the context of its role in the structure of these compounds rather than as a standalone functional molecule.