TY - JOUR T1 - Volatile constituents in fresh and processed juices from grapefruit and new grapefruit hybrids. AU - Shaw,P E, AU - Moshonas,M G, AU - Hearn,C J, AU - Goodner,K L, PY - 2000/7/11/pubmed PY - 2000/9/2/medline PY - 2000/7/11/entrez SP - 2425 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 48 IS - 6 N2 - Forty-five volatile constituents of juices from grapefruit and grapefruit hybrids were quantified 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 classified similarly to unpasteurized grapefruit juices from commercial cultivars. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/10888562/Volatile_constituents_in_fresh_and_processed_juices_from_grapefruit_and_new_grapefruit_hybrids_ L2 - https://doi.org/10.1021/jf0001076 DB - PRIME DP - Unbound Medicine ER -