Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments

Citation
A. Buettner et P. Schieberle, Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments, J AGR FOOD, 49(3), 2001, pp. 1358-1363
Citations number
26
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
0021-8561 → ACNP
Volume
49
Issue
3
Year of publication
2001
Pages
1358 - 1363
Database
ISI
SICI code
0021-8561(200103)49:3<1358:EOKACI>2.0.ZU;2-2
Abstract
Twenty-five odor-active compounds were quantified in the fresh, hand-squeez ed juice of White Marsh seedless grapefruits using stable isotope dilution assays. By calculation of the odor activity values of the odorants (ratio o f their concentrations in the juice to their odor thresholds, in water) it was shown that the fruity esters ethyl 2-methylpropanoate, ethyl butanoate, and (S)-ethyl 2-methyl- butanoate, and the fruity, sweet winelactone, as w ell as the grassy smelling (Z)-hex-3-enal, and trans-4,5-epoxy-(E)-dec-2-en al with metallic odor, were among the most potent odorants of the fresh gra pefruit juice. The typical sulfurous, grapefruit-like odor quality was main ly due to the catty, blackcurrant-like 4-mercapto-4-methylpentan-2-one and the grapefruit-like smelling 1-p-menthene-8-thiol. These findings were conf irmed by reconstitution experiments to simulate the aroma of the fresh grap efruit juice.