title: Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice.
abstract: Two cultivars (Citrus grandis (L.) Osbeck PO 51 and PO 52) of Malaysian pomelo juices were studied by examining their physicochemical properties (i.e. pH, °Brix and titratable acidity), volatile and non-volatile components (sugars and organic acids). Using solvent extraction and headspace solid-phase microextraction, 49 and 65 volatile compounds were identified by gas chromatography-mass spectrometer/flame ionisation detector, respectively. Compared to pink pomelo juice (cultivar PO 52), white pomelo juice (cultivar PO 51) contained lower amount of total volatiles but higher terpenoids. Descriptive sensory evaluation indicated that white pomelo juice was milder in taste especially acidity. Furthermore, principal component analysis and partial least square regression revealed a strong correlation in pomelo juices between their chemical components and some flavour attributes (i.e. acidic, fresh, peely and sweet). Hence, this research enabled a deeper insight into the flavour of this unique citrus fruit.
authors.affiliation: Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
authors.forename: Mun Wai
authors.initials: MW
authors.lastname: Cheong
authors.forename: Shao Quan
authors.initials: SQ
authors.lastname: Liu
authors.forename: Weibiao
authors.initials: W
authors.lastname: Zhou
authors.forename: Philip
authors.initials: P
authors.lastname: Curran
authors.forename: Bin
authors.initials: B
authors.lastname: Yu
mesh_terms: D001628:Beverages / Q000032:analysis*; D002957:Citrus / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry; D006801:Humans; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D055549:Volatile Organic Compounds