DETERMINATION OF KEY FLAVOR COMPONENTS IN METHYLENE-CHLORIDE EXTRACTSFROM PROCESSED GRAPEFRUIT JUICE

The relative correlation of 52 aroma and 5 taste components in commerc ial not-from-concentrate grapefruit juices with flavor panel preferenc e was determined. Methylene chloride extracts of juice were analyzed u sing GC/MS with a DB-5 column. Nonvolatiles determined included limoni n and naringin by HPLC, degrees Brix, total acids, and degrees Brix/ac id ratio. Juice samples were classified into low, medium, or high cate gories, based on average taste panel preference Scores (nine-point hed onic scale). Principal component analysis demonstrated that highest qu ality juices were tightly clustered. Discriminant analysis indicated t hat 82% of the samples could be identified in the correct preference c ategory using only myrcene, beta-caryophyllene, linalool, nootkatone, and degrees Brix. Nootkatone alone was not strongly associated with pr eference scores. The most preferred juices were strongly associated wi th low myrcene, low linalool, and intermediate levels of beta-caryophy llene.