Fresh-pressed lemon juice is a vital kitchen ingredient that degrades quickly due to its composition, making it taste less palatable over time. With proper refrigeration in an airtight container, it remains best for about two weeks, but ideally should be consumed within three days for freshness, especially in salads, dressings, and seafood. The rapid deterioration is due to enzymatic bittering, where exposure to oxygen leads to the formation of bitter compounds. This phenomenon can briefly enhance flavor before rapidly diminishing quality after about 10 hours.
Lemon juice deteriorates quickly due to enzymatic bittering when exposed to oxygen, making it less pleasant to taste after just a few days.
Fresh lemon juice is best used within three days to maintain its flavor, especially for fresh applications like salad dressings and seafood.
Stored in an airtight container, fresh-pressed lemon juice keeps for about two weeks, but older juice is better for applications where taste is less critical.
Enzymes convert compounds in fresh lemon juice to bitter limonin, leading to rapid onset of bitterness, particularly when the juice is left out.
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