Gas Chromatography-Olfactometry and Chemiluminescence Characterization of Grapefruit Juice Volatile Sulfur Compounds

摘要

GC-Olfactometry (GC-O) identified five sulfur-containing odorants among 32 odor-active compounds detected in commercial not-from-concentrate (NFC) grapefruit juice. These sulfur compounds imparted characteristic and supporting aroma attributes to the grapefruit juice. Two compounds, 3-mercaptohexyl acetate and 3-mercaptohexan-1-ol, are reported for the first time in grapefruit juice. Over 20 sulfur-containing components were detected in grapefruit juice extracts by sulfur chemiluminescence (SCD). GC-SCD analysis demonstrated that pasteurization of grapefruit juice qualitatively and quantitatively altered the profile of the volatile sulfur compounds. Our study is one of the first couplings of GC-O with SCD. This analytical combination revealed which odor-active compounds in NFC grapefruit juice contain sulfur, and conversely, that not all of the sulfur compounds detected are odor-active.