Foodstuff containing citrus products having added 4-hydroxyflavanones

A food product consisting essentially of:

• (a) juice, flesh or peels or other components of premature and/or HLB-infected oranges, wherein the juice, flesh or peels or other components of the premature and/or HLB-infected oranges comprise:
• at least 0.1 ppm of limonin;
• at least 5 ppm of polymethoxylated flavanones;
• at least 200 ppm of hesperidin;
• and
• a maximum of 2.5 ppm of naringenin, eriodictyol, or homoeriodictyol;
• (b) at least one 4-hydroxyflavanone of formula (I)
• wherein R1 denotes hydrogen or a hydroxy or methoxy group and the carbon atom at the position (C2) marked by * is present in a (2S) or a (2R) configuration or in an arbitrary mixture of both configurations;
• and
• (c) further flavouring agents or flavour preparations;
• provided that component (b) is present in a sufficient amount to improve the sour and bitter taste of component (a).