Volatile constituents in fresh and processed juices from grapefruit and new grapefruit hybrids

Forty-five volatile constituents of juices from grapefruit and grapefruit h ybrids were quantified by headspace gas chromatography. The three types of grapefruit juice analyzed include pasteurized juice not from concentrate, r econstituted single strength juice from concentrate, and fresh, unpasteuriz ed juice. Principal component and discriminant analyses were carried out us ing 48 grapefruit juice samples, and the samples were classified into the,t hree types of juice based on degree of processing. Discriminant analysis wa s superior to principal component analysis for this purpose. Juices from tw o recently developed grapefruit hybrids were classified similarly to unpast eurized grapefruit juices from commercial cultivars.