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Aroma composition changes in early season grapefruit juice produced from thermal concentration.
J Agric Food Chem. 2002 Feb 13; 50(4):813-9.JA

Abstract

Differences in aroma components and total volatiles between a single unpasteurized Marsh grapefruit juice and its 65 Brix concentrate reconstituted to 10 Brix were examined using GC-olfactometry (GC-O) and GC-FID. Total volatiles (FID) in the reconstituted concentrate were reduced to less than 5% of initial values, but 57% of total aroma (GC-O) remained. Forty-one aroma-active compounds were observed in unpasteurized single strength juice, whereas 27 components were found in the unflavored reconstituted concentrate. Aroma-active compounds were classified into grapefruit/sulfury, sweet/fruity, fresh/citrusy, green/fatty/metallic, and cooked/meaty groups. Five of six components in the sweet/fruity and 14 of 18 green/fatty/metallic components survived thermal concentration. However, only 4-mercapto-4-methyl-2-pentanone in the grapefruit/sulfury group, and linalool and nootkatone from the fresh/citrusy group, were found in the reconstituted concentrate. Methional was the only aroma compound in the cooked/meaty category found in both juice types. beta-Damascenone and 1-p-menthen-8-thiol were found only in the reconstituted concentrate. 4-Mercapto-4-methyl-2-pentanol was found for the first time in grapefruit juice.

Authors+Show Affiliations

Citrus Research and Education Center, University of Florida, Lake Alfred, Florida 33850, USA.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

11829649

Citation

Lin, Jianming, et al. "Aroma Composition Changes in Early Season Grapefruit Juice Produced From Thermal Concentration." Journal of Agricultural and Food Chemistry, vol. 50, no. 4, 2002, pp. 813-9.
Lin J, Rouseff RL, Barros S, et al. Aroma composition changes in early season grapefruit juice produced from thermal concentration. J Agric Food Chem. 2002;50(4):813-9.
Lin, J., Rouseff, R. L., Barros, S., & Naim, M. (2002). Aroma composition changes in early season grapefruit juice produced from thermal concentration. Journal of Agricultural and Food Chemistry, 50(4), 813-9.
Lin J, et al. Aroma Composition Changes in Early Season Grapefruit Juice Produced From Thermal Concentration. J Agric Food Chem. 2002 Feb 13;50(4):813-9. PubMed PMID: 11829649.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Aroma composition changes in early season grapefruit juice produced from thermal concentration. AU - Lin,Jianming, AU - Rouseff,Russell L, AU - Barros,Sandy, AU - Naim,Michael, PY - 2002/2/7/pubmed PY - 2002/4/24/medline PY - 2002/2/7/entrez SP - 813 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 50 IS - 4 N2 - Differences in aroma components and total volatiles between a single unpasteurized Marsh grapefruit juice and its 65 Brix concentrate reconstituted to 10 Brix were examined using GC-olfactometry (GC-O) and GC-FID. Total volatiles (FID) in the reconstituted concentrate were reduced to less than 5% of initial values, but 57% of total aroma (GC-O) remained. Forty-one aroma-active compounds were observed in unpasteurized single strength juice, whereas 27 components were found in the unflavored reconstituted concentrate. Aroma-active compounds were classified into grapefruit/sulfury, sweet/fruity, fresh/citrusy, green/fatty/metallic, and cooked/meaty groups. Five of six components in the sweet/fruity and 14 of 18 green/fatty/metallic components survived thermal concentration. However, only 4-mercapto-4-methyl-2-pentanone in the grapefruit/sulfury group, and linalool and nootkatone from the fresh/citrusy group, were found in the reconstituted concentrate. Methional was the only aroma compound in the cooked/meaty category found in both juice types. beta-Damascenone and 1-p-menthen-8-thiol were found only in the reconstituted concentrate. 4-Mercapto-4-methyl-2-pentanol was found for the first time in grapefruit juice. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11829649/Aroma_composition_changes_in_early_season_grapefruit_juice_produced_from_thermal_concentration_ L2 - https://doi.org/10.1021/jf011154g DB - PRIME DP - Unbound Medicine ER -