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Does anyone know what happens to the flavor of lemon juice when it's boiled?

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    What happened when you tried it? – Tetsujin Jan 29 '20 at 20:15
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    Welcome to SA! This does seem like the kind of question you can easily answer yourself. Are you looking for some special information here that's not obvious from your question text? – FuzzyChef Jan 29 '20 at 21:55
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    I don't understand the downvotes. Sure, this isn't something complicated to try for oneself, but not everyone has reasonable quantities of lemon juice to experiment with, especially if it turns out that boiling it renders it unusable, and it seems like absolutely the kind of thing that there might be good information about elsewhere. – dbmag9 Jan 30 '20 at 11:47
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    (Let'd be constructive) Why do you want to boil lemon juice ? is it part of a recipe ? which one ? are you trying to use the boiled lemon juice for something in particular ? – Max Jan 30 '20 at 12:41
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When lemon juice is boiled, it reduces, which means that water evaporates. This concentrates the flavor. This concentration and cooking also changes the flavor. The now cooked juice, while still clearly identifiable as lemon, will be much less bright. Keep going, and eventually you will get a syrup. Soon after that it will burn.

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The main acid in lemon juice is citric acid. It’s a good inhibitor of oxidation, so lemon juice will slowly oxidate at room temperature or in the fridge. However, heat increases the rate of oxidation, the rationale here is as you heat the lemon juice the molecules will start to move faster thus increasing the rate of oxidation.

So in short: When you boil lemon juice, the molecules in the lemon juice will oxidize faster. It’s hard to tell how oxidation effects taste, but my experience as for the lemon is that, it will mainly impart a bitter taste.

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