Analysis of Volatile Components in Fresh Grapefruit Juice by Purge and Trap/Gas Chromatography

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Abstract

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).

Original languageEnglish (US)
Pages (from-to)782-784
Number of pages3
JournalJournal of Agricultural and Food Chemistry
Volume42
Issue number3
DOIs
StatePublished - Mar 1 1994
Externally publishedYes

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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