Determination of sugars, organic acids, aroma components, and carotenoids in grapefruit pulps. (15th August 2016)

• Record Type: Journal Article
• Authors: Zheng, Huiwen; Zhang, Qiuyun; Quan, Junping; Zheng, Qiao; Xi, Wanpeng
• Is Part Of: Food chemistry. Volume 205(2016)
• Page Start: 112
• Page End: 121
• Publication Date: 2016-08-15
• Subjects: Grapefruit -- Sugar -- Organic acid -- Volatiles -- Carotenoids -- HPLC -- GC–MS; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.03.007
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Chemical characters of grapefruit taste, aroma and color were investigated. Sucrose is the predominant sugar in grapefruit. Citric acid and quininic acid are the major organic acids in grapefruit. Characteristic aroma volatiles in grapefruit were identified. Grapefruit pulp color mainly depends on the carotenoids profile. Abstract: The composition and content of sugars, organic acids, volatiles and carotenoids, in the pulps of six grapefruit cultivars, were examined by HPLC and GC–MS. The results showed that sucrose was the dominant sugar in grapefruit, making up 40.08–59.68% of the total sugars, and the ratio of fructose to glucose was almost 1:1. Citric acid was the major organic acid and represented 39.10–63.55% of the total organic acids, followed by quininic acid. The ratios of individual sugars and organic acids play an important role in grapefruit taste determination. Monoterpenes and sesquiterpenes were the predominant volatiles in grapefruit, in particulard -limonene and caryophyllene. Caryophyllene, α-humulene, humulen-(v1), β-linalool and tert-butyl 2-methylpropanoate are the characteristic aroma compounds of grapefruit. Although β-carotene is the primary carotenoid in grapefruit, the pulp color is mainly determined by the ratios of zeaxanthin, β-cryptoxanthin and lycopene. Our results provide the first complete chemical characterization of the taste, aroma and color of grapefruit.