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Volatile flavour components of grapefruit juice ( Citrus paradisi Macfadyen)
Author(s) -
Núnez Alberto J.,
Maarse Henk,
Bemelmans Jo M. H.
Publication year - 1985
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740360818
Subject(s) - citrus paradisi , aroma , flavour , chemistry , grapefruit juice , food science , extraction (chemistry) , rutaceae , chromatography , botany , biology , pharmacokinetics , pharmacology
The qualitative analysis of volatile flavour components in grapefruit juice ( Citrus paradisi Macfadyen) was performed using a gas chromatography/mass spectro‐metry/computer system which allowed the identification of 58 components, 25 of them being reported for the first time. The aroma concentrates were obtained by an efficient simultaneous steam distillation/solvent extraction method which made it possible to identify many trace aroma components. Only quantitative differences were found in the aroma composition of fresh grapefruit juice extracted from different fruit batches of the same geographic origin during one season.