What Makes a Great Lemon Juice?

Sicilia® lemon juice takes the mess out of squeezing the juice out of the lemons! High quality shelf-stable lemon juice is sour, tastes like fresh lemons, and is astringent. Specifically, it has a yellow hue and slight cloudiness. It smells and tastes like fresh lemons, which means that there are floral notes and the oil of citrus zest present. Qualities that would detract from the fresh concept would be cooked or pith notes in the aroma and flavor. The juice is sour with a little bitterness. There is moderate astringency

Tasting terms

  • sour

    One of the basic tastes; often considered sharp, tart and acidic. Example: Lemon juice, vinegar and fermented foods often have a strong sour component.

  • floral

    A natural, flower-like aroma or flavor. Example: High-quality vinegar, vanilla, honey, Mandarin oranges and dark chocolate can all have floral notes.

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • astringency

    The tendency of some foods to cause the mouth to pucker; often associated with the presence of tannins or acidity. Example: Red wine, tea, grapefruit juice and pickles can be astringent.