Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden)
Büttner A, Schieberle P (1999)
Publication Status: Published
Publication Type: Journal article
Publication year: 1999
Journal
Publisher: American Chemical Society
Book Volume: 47
Pages Range: 5189-5193
Journal Issue: 12
DOI: 10.1021/jf990071l
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.
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Germany (DE)How to cite
APA:
Büttner, A., & Schieberle, P. (1999). Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden). Journal of Agricultural and Food Chemistry, 47(12), 5189-5193. https://doi.org/10.1021/jf990071l
MLA:
Büttner, Andrea, and Peter Schieberle. "Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden)." Journal of Agricultural and Food Chemistry 47.12 (1999): 5189-5193.
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