title: Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden).
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.
authors.affiliation: Deutsche Forschungsanstalt für Lebensmittelchemie and Institut für Lebensmittelchemie der Technischen Universität München, Lichtenbergstrasse 4, D-85748 Garching, Germany.
authors.forename: A
authors.initials: A
authors.lastname: Buettner
authors.forename: P
authors.initials: P
authors.lastname: Schieberle
mesh_terms: D001628:Beverages / Q000032:analysis*; D002849:Chromatography, Gas; D002957:Citrus; D005511:Food Handling; D006801:Humans; D013058:Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D012903:Smell; D013649:Taste; D014835:Volatilization