Quality of Florida‐Packed Retail Grapefruit Juices as Determined by Consumer Sensory Panels and Chemical and Physical Analyses

Abstract

ABSTRACTSix samples of each of 5 types of Florida‐processed grapefruit juice obtained from the U.S. retail market during 1983 were evaluated for overall flavor and other quality attributes by 108‐member consumer sensory panels. Grapefruit juice consumers found overall flavor acceptable and color about right, aroma and sweetness lacking (P < 0.01) and tartness and bitterness excessive (P < 0.01). Juices were measured for content of furfural, naringin, limonin, Brix and acid with Brix:acid ratio being calculated. Most factors varied according to type of product. Many correlation coefficients, although mostly low, were found significant between factors (P < 0.05). Panelists perceived bitterness to a measurable extent as tartness or lack of sweetness and did not clearly differentiate between these two sensory attributes.