Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time-intensity GC-olfactometry and GC-MS

• Published in: Flavour and fragrance journal Vol. 16; no. 6; pp. 457 - 463
• Main Authors: Lin, Jianming, Rouseff, Russell L.
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.11.2001; Wiley
• Subjects: 1,8-Cineole; 4,5-Epoxy-(E)-2-decenal; 4-hydroxy-2; 4-Mercapto-4-methyl-2-pentanol; 4-vinylguaiacol; 4‐hydroxy‐2,5‐dimethyl‐3(2H)‐furanone; 5-dimethyl-3(2H)-furanone; 5-epoxy-(E)-2-decenal; aroma-impact compounds; b-Sinensal; Biological and medical sciences; Citrus; dodecanal; eugenol; flavour; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; GC-O; grapefruit oil; methional; nootkatone; octanal; time-intensity measurement; trans-4; trans‐4,5‐epoxy‐(E)‐2‐decenal; unsaturated aliphatic aldehydes; β-ionone; Cold process; Olfactometry; Chemical analysis; Fruit; Coupled method; Citrus fruit; Sensory analysis; Volatile organic compound; Flame ionization detector; Gas chromatography; Analysis method; Preparation; Pressing; Grapefruit; Qualitative analysis; Essential oil; Aroma; Mass spectrometry
• ISSN: 0882-5734; 1099-1026
• DOI: 10.1002/ffj.1041

Thirty‐eight aroma‐active compounds were detected in commercial cold‐pressed grapefruit oil using a time–intensity GC–olfactometry procedure. Identification of the aroma‐active components was based on the combination of sensory descriptors, linear retention index values from DB‐Wax and DB‐1 columns and GC–MS data. Thirteen flavour components, which had not been previously reported in grapefruit oil, were identified. Compounds with the greatest aroma intensities include: 1,8‐cineole, octanal, dodecanal, trans‐4,5‐epoxy‐(E)‐2‐decenal, β‐sinensal and nootkatone. The aroma activities of sulphur compounds such as 4‐mercapto‐4‐methyl‐2‐pentanol and methional were surprisingly low and neither of the two putative grapefruit aroma impact compounds, 4‐mercapto‐4‐methyl‐2‐pentanone and 1‐p‐menthene‐8‐thiol, was detected. Over 200 volatiles have been reported in grapefruit oil, but only 38 have significant aroma activity and 22 of these can be considered major aroma impact compounds. Copyright © 2001 John Wiley & Sons, Ltd.