Chromatographic components were quantified using a combination of UV and fluorescence detectors. UV absorbance plus fluorescence excitation and emission maxima were determined using a photodiode array detector and scanning fluorescence detection. Identification was based on comparison of spectral properties with standards and literature values. Aurapten also exhibited strong in vitro inhibitory activity on blood platelet aggregation. Quantitative values for aurapten in grapefruit juice will be presented.
Preliminary evidence suggest that aurapten concentrations are reduced as the result of debittering.
The Use of Gas chromatography-Olfactometry to Identify Aroma Active Component in Citrus Juices. Many of the compounds present in high concentration such as ethanol and limonene have little aroma activity yet some thiols have intense aroma activity and are present at levels so low they can not be measured using traditional instrumental detection. Time-intensity olfaction requires the most training and assessor skill, but produces the most useful information. Other olfactory methods such as aroma dilution and percent response will be also be discussed. Assessors are screened for basic sensor acuity and trained using a standardized mixture of citrus aroma compounds.