Characterization of the most odor-active volatiles in fresh, hand- squeezed juice of grapefruit (Citrus paradisi macfayden)

Andrea Buettner, Peter Schieberle

Research output: Contribution to journalArticlepeer-review

144 Scopus citations

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 languageEnglish
Pages (from-to)5189-5193
Number of pages5
JournalJournal of agricultural and food chemistry
Volume47
Issue number12
DOIs
StatePublished - Dec 1999

Keywords

  • 1-heptene-3-one
  • 4-mercapto-4-methylpentane-2-one
  • Aroma extract dilution analysis
  • Flavor
  • Grapefruit
  • Wine lactone

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