ANALYSIS OF VOLATILE COMPONENTS IN FRESH GRAPEFRUIT JUICE BY PURGE-AND-TRAP GAS-CHROMATOGRAPHY

Qualitative and quantitative analyses of volatile flavor components in fresh grapefruit juice were performed by purge and trap/gas chromatog raphy/mass spectrometry (P&T/GC/MS) and P&T/GC with flame-ionization d etection (FID). Seventeen compounds were positively identified. Four a dditional compounds were tentatively identified on the basis of either MS or retention index (RI) data. Qauntification of positively identif ied components was done by P&T/GC/FID using butyl acetate as internal standard and calibration curves. Compounds not previously identified i n grapefruit juice were methyl acetate, propyl acetate, and 2-methylet hyl propionate (tentatively identified).