Abstract
By application of the aroma extract dilution analysis on an extract prepared from fresh grapefruit juice, 37 odor-active compounds were detected in the flavor dilution (FD) factor range of 4-250 and subsequently identified. Among them the highest odor activities (FD factors) were determined for ethyl butanoate, p-1-menthene-8-thiol, (Z)-3-hexenal, 4,5- epoxy-(E)-2-decenal, 4-mercapto-4-methylpentane-2-one, 1-heptene-3-one, and wine lactone. Besides the 5 last mentioned compounds, a total of 13 further odorants were identified for the first time as flavor constituents of grapefruit. The data confirmed results of the literature on the significant contribution of 1-p-menthene-8-thiol in grapefruit aroma but clearly showed that a certain number of further odorants are necessary to elicit the typical grapefruit flavor.
| Original language | English |
|---|---|
| Pages (from-to) | 5189-5193 |
| Number of pages | 5 |
| Journal | Journal of agricultural and food chemistry |
| Volume | 47 |
| Issue number | 12 |
| DOIs | |
| State | Published - Dec 1999 |
Keywords
- 1-heptene-3-one
- 4-mercapto-4-methylpentane-2-one
- Aroma extract dilution analysis
- Flavor
- Grapefruit
- Wine lactone