| Title: | Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice |
| Author(s): | Cheong MW; Liu SQ; Zhou W; Curran P; Yu B; |
| Address: | "Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore" |
| DOI: | 10.1016/j.foodchem.2012.07.012 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Two cultivars (Citrus grandis (L.) Osbeck PO 51 and PO 52) of Malaysian pomelo juices were studied by examining their physicochemical properties (i.e. pH, degrees Brix and titratable acidity), volatile and non-volatile components (sugars and organic acids). Using solvent extraction and headspace solid-phase microextraction, 49 and 65 volatile compounds were identified by gas chromatography-mass spectrometer/flame ionisation detector, respectively. Compared to pink pomelo juice (cultivar PO 52), white pomelo juice (cultivar PO 51) contained lower amount of total volatiles but higher terpenoids. Descriptive sensory evaluation indicated that white pomelo juice was milder in taste especially acidity. Furthermore, principal component analysis and partial least square regression revealed a strong correlation in pomelo juices between their chemical components and some flavour attributes (i.e. acidic, fresh, peely and sweet). Hence, this research enabled a deeper insight into the flavour of this unique citrus fruit" |
| Keywords: | Beverages/*analysis Citrus/*chemistry Fruit/chemistry Humans *Taste Volatile Organic Compounds/analysis; |
| Notes: | "MedlineCheong, Mun Wai Liu, Shao Quan Zhou, Weibiao Curran, Philip Yu, Bin eng Research Support, Non-U.S. Gov't England 2012/09/18 Food Chem. 2012 Dec 15; 135(4):2505-13. doi: 10.1016/j.foodchem.2012.07.012. Epub 2012 Jul 11" |
