Multivariate analysis for classification of commercial grapefruit juice products by volatile constitutes

Isolation of volatile constituents from fresh and processed grapefruit juic e by a simple technique afforded up to 20 components in each juice type. Ma ny of these constituents are known to contribute to grapefruit juice flavor . Multivariate analysis utilizing the concentration data of twelve constitu ents allowed classification of the juice samples according to processing co nditions. The classification corresponded to expected flavor quality.