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

@article{Shaw2000VolatileCI,
  title={Volatile constituents in fresh and processed juices from grapefruit and new grapefruit hybrids.},
  author={Philip E. Shaw and Manuel G. Moshonas and Clifford J. Hearn and Kevin L. Goodner},
  journal={Journal of agricultural and food chemistry},
  year={2000},
  volume={48 6},
  pages={2425-9}
}
Forty-five volatile constituents of juices from grapefruit and grapefruit hybrids were quantified by headspace gas chromatography. The three types of grapefruit juice analyzed include pasteurized juice not from concentrate, reconstituted single strength juice from concentrate, and fresh, unpasteurized juice. Principal component and discriminant analyses were carried out using 48 grapefruit juice samples, and the samples were classified into the three types of juice based on degree of processing… CONTINUE READING

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