What compound contributes to grapefruit's signature tanginess and tartness?
Answer
Naringin
The defining sharp taste experienced when eating grapefruit is directly attributable to specific naturally occurring chemical compounds within the fruit's structure. The text explicitly names naringin as the compound responsible for imparting that signature tanginess and potential bitterness frequently associated with grapefruit. Although naringenin is also present and studied for potential anti-inflammatory effects, it is naringin that directly contributes to the primary sensory profile that distinguishes grapefruit from the much milder pomelo.
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