TY - JOUR
T1 - Aroma composition changes in early season grapefruit juice produced from thermal concentration
AU - Lin, Jianming
AU - Rouseff, Russell L.
AU - Barros, Sandy
AU - Naim, Michael
PY - 2002/2/13
Y1 - 2002/2/13
N2 - Differences in aroma components and total volatiles between a single unpasteurized Marsh grapefruit juice and its 65°Brix concentrate reconstituted to 10°Brix were examined using GC-olfactometry (GC-O) and GC-FID. Total volatiles (FID) in the reconstituted concentrate were reduced to less than 5% of initial values, but 57% of total aroma (GC-O) remained. Forty-one aroma-active compounds were observed in unpasteurized single strength juice, whereas 27 components were found in the unflavored reconstituted concentrate. Aroma-active compounds were classified into grapefruit/sulfury, sweet/fruity, fresh/citrusy, green/fatty/metallic, and cooked/meaty groups. Five of six components in the sweet/fruity and 14 of 18 green/fatty/metallic components survived thermal concentration. However, only 4-mercapto-4-methyl-2-pentanone in the grapefruit/sulfury group, and linalool and nootkatone from the fresh/citrusy group, were found in the reconstituted concentrate. Methional was the only aroma compound in the cooked/meaty category found in both juice types. β-Damascenone and 1-p-menthen-8-thiol were found only in the reconstituted concentrate. 4-Mercapto-4-methyl-2-pentanol was found for the first time in grapefruit juice.
AB - Differences in aroma components and total volatiles between a single unpasteurized Marsh grapefruit juice and its 65°Brix concentrate reconstituted to 10°Brix were examined using GC-olfactometry (GC-O) and GC-FID. Total volatiles (FID) in the reconstituted concentrate were reduced to less than 5% of initial values, but 57% of total aroma (GC-O) remained. Forty-one aroma-active compounds were observed in unpasteurized single strength juice, whereas 27 components were found in the unflavored reconstituted concentrate. Aroma-active compounds were classified into grapefruit/sulfury, sweet/fruity, fresh/citrusy, green/fatty/metallic, and cooked/meaty groups. Five of six components in the sweet/fruity and 14 of 18 green/fatty/metallic components survived thermal concentration. However, only 4-mercapto-4-methyl-2-pentanone in the grapefruit/sulfury group, and linalool and nootkatone from the fresh/citrusy group, were found in the reconstituted concentrate. Methional was the only aroma compound in the cooked/meaty category found in both juice types. β-Damascenone and 1-p-menthen-8-thiol were found only in the reconstituted concentrate. 4-Mercapto-4-methyl-2-pentanol was found for the first time in grapefruit juice.
KW - β-damascenone
KW - 1,10-dihydronootkatone
KW - 1-p-menthen-8-thiol
KW - 4-mercapto-4-methyl-2-pentanone
KW - Aroma changes
KW - Aroma-impact compounds
KW - Flavor
KW - GC-O
KW - Grapefruit-smelling compounds
KW - Time-intensity measurement
KW - Unsaturated fatty aldehydes
UR - http://www.scopus.com/inward/record.url?scp=0037070038&partnerID=8YFLogxK
U2 - 10.1021/jf011154g
DO - 10.1021/jf011154g
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C2 - 11829649
AN - SCOPUS:0037070038
SN - 0021-8561
VL - 50
SP - 813
EP - 819
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 4
ER -