Characterization of the Most Odor-Active Volatiles in Fresh, Hand-Squeezed Juice of Grapefruit (<i>Citrus </i><i>paradisi</i> Macfayden)
Andrea Buettner, Peter Schieberle
Journal of Agricultural and Food Chemistry
Abstract
By application of the aroma extract dilution analysis on an extract prepared from fresh grapefruit juice, 37 odor-active compounds were detected in the flavor dilution (FD) factor range of 4-256 and subsequently identified. Among them the highest odor activities (FD factors) were determined for ethyl butanoate, p-1-menthene-8-thiol, (Z)-3-hexenal, 4,5-epoxy-(E)-2-decenal, 4-mercapto-4-methylpentane-2-one, 1-heptene-3-one, and wine lactone. Besides the 5 last mentioned compounds, a total of 13 further odorants were identified for the first time as flavor constituents of grapefruit. The data confirmed results of the literature on the significant contribution of 1-p-menthene-8-thiol in grapefruit aroma but clearly showed that a certain number of further odorants are necessary to elicit the typical grapefruit flavor.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
1-p-menthene-8-thiol contributes significantly to grapefruit aroma
“The data confirmed results of the literature on the significant contribution of 1-p-menthene-8-thiol in grapefruit aroma”
odor-active compounds contribute to grapefruit aroma
“Among them the highest odor activities (FD factors) were determined for ethyl butanoate, p-1-menthene-8-thiol, (Z)-3-hexenal, 4,5-epoxy-(E)-2-decenal, 4-mercapto-4-methylpentane-2-one, 1-heptene-3-one...”
odorants are necessary to elicit typical grapefruit flavor
“a certain number of further odorants are necessary to elicit the typical grapefruit flavor”