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Title: VOLATILE CONSTITUENTS IN FRESH AND PROCESSED JUICES FROM GRAPEFRUIT AND NEWGRAPEFRUIT HYBRIDS

Author
item Shaw, Philip - Phil
item MOSHONAS, MANUEL - USDA, RETIRED
item HEARN, C - USDA, RETIRED
item Goodner, Kevin

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/10/2000
Publication Date: N/A
Citation: N/A

Interpretive Summary: The three major types of grapefruit juice sold commercially are unpasteurized juice, pasteurized juice not from concentrate and juice products from frozen concentrated grapefruit juice. These juice types differ in flavor quality, with unpasteurized juice having the most fresh flavor and juice from frozen concentrate having the least fresh flavor notes. This report describes a new method for objectively classifying these juice types by the amounts of volatile flavoring components present using computer-assisted statistical analysis programs. This method can replaace expensive and time-consuming sensory testing, and is useful for helping processors to maintain consistent juice quality and to evaluate new flavors to produce better flavored products for the consumer.

Technical Abstract: Forty-five volatile constituents of juices from grapefruit and grapefruit hybrids were quanitfied by headspace gas chromatography. The three types of grapefruit juice analyzed include pasteurized juice not from concentrate, reconstituted single strength juice from concentrate and fresh, unpasteurized juice. Principal component and discriminant analyses were carried out using 48 grapefruit juice samples, and the samples were classified into the three types of juice based on degree of processing. Discriminant analysis was superior to principal component analysis for this purpose. Juices from two recently developed grapefruit hybrids were shown to have profiles of volatile constituents similar to those present in unpasteurized grapefruit juices from commercial cultivars.