Aroma composition changes in early season grapefruit juice produced from thermal concentration

Jianming Lin, Russell L. Rouseff*, Sandy Barros, Michael Naim

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

84 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)813-819
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume50
Issue number4
DOIs
StatePublished - 13 Feb 2002

Keywords

  • β-damascenone
  • 1,10-dihydronootkatone
  • 1-p-menthen-8-thiol
  • 4-mercapto-4-methyl-2-pentanone
  • Aroma changes
  • Aroma-impact compounds
  • Flavor
  • GC-O
  • Grapefruit-smelling compounds
  • Time-intensity measurement
  • Unsaturated fatty aldehydes

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