Qualitative and quantitative analyses of volatile flavor components in fresh grapefruit juice were performed by purge and trap/gas chromatography/mass spectrometry (P&T/GC/MS) and P&T/GC with flameionization detection (FID). Seventeen compounds were positively identified. Four additional compounds were tentatively identified on the basis of either MS or retention index (RI) data. Qauntification of positively identified components was done by P&T/GC/FID using butyl acetate as internal standard and calibration curves. Compounds not previously identified in grapefruit juice were methyl acetate, propyl acetate, and 2-methylethyl propionate (tentatively identified).
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)