Improving taste profile of orange juice

A food product comprising:

• (a) juice of HLB-infected oranges having both a sour taste and a bitter taste, wherein the juice comprises:
• at least 3 ppm of limonin,
• at least 5 ppm of polymethoxylated flavanones, and
• at least 200 ppm of hesperidin,
• (b) about 5 ppm to about 1,000 ppm of an enantiomeric mixture of neoflavonoids selected from:
• (i) (9) (4S)-5,7-Dihydroxy-4-(4-hydroxy-3-methoxy-phenyl)chroman-2-on and
• (10) (4R)-5,7-Dihydroxy-4-(4-hydroxy-3-methoxy-phenyl)chroman-2-on;
• (ii) (11) (4S)-5,7-Dihydroxy-4-(4-hydroxyphenyl)chroman-2-on and (12) (4R)-5,7-Dihydroxy-4-(4-hydroxyphenyl)chroman-2-on;
• (iii) (29) (4S)-7-Hydroxy-4-(4-hydroxyphenyl)chroman-2-on and (30) (4R)-7-Hydroxy-4-(4-hydroxyphenyl)chroman-2-on;
• (iv) (41) (4S)-7-Hydroxy-4-(4-hydroxy-3-methoxy-phenyl)-5-methoxy-chroman-2-on and
• (42) (4R)-7-Hydroxy-4-(4-hydroxy-3-methoxy-phenyl)-5-methoxy-chroman-2-on;
• salts thereof, or mixtures thereof
• wherein the (S)-enantiomer and the (R)-enantiomer of the enantiomeric mixture of neoflavonoids are in a ratio of 1:1,
• the limonin and the enantiomeric mixture are in a ratio of 1:1.3 to 1:3.6;
• the mixture of neoflavonoids of (b) is in an amount that reduces the sour taste, reduces the bitter taste, and increases sweetness of the juice of the HLB-infected oranges of (a), and
• the food product has a reduced sour taste, a reduced bitter taste, and increased sweetness compared to a comparative food product without the mixture of neoflavonoids of (b) but otherwise identical to the food product.