Grapefruit juice, flavor

A good example is l-p-mcnthene-8-thiol the (R) enantiomer is an important flavor component of grapefruit juice, having a very low olfactory threshold of... 

Grapefruit, typically, has harsher flavor notes. Similar to other citrus oils, grapefruit oil is predominately composed of terpenes. There have been 206 volatile compounds identified in grapefruit juice. However, the flavor impact compounds are more dominant. Nootkatone and l-p-methene-8-thiol are the major compo-... 

Demole, E., Enggist, P., and Ohloff, G. 1982. 1 -p-Menthene-8-thiol A powerful flavor impact constituent of grapefruit juice (Citrus paraadisi Macfayden). Helv. Chim. Acta 65 1785-1794. 

Thiol synthesis. A powerful flavor-impact constituent of grapefruit juice is 1 -p-menthene-8-thiol (3). It has been synthesized by reaction of thiourea with the epoxide I to give 2 followed by reduction with LiAlH4. 

NHD has also been found to suppress naringin bitterness (26). It was suggested as being especially useful in upgrading the flavor of low B/A, early-season grapefruit juice (27). 

A review of HPLC techniques which have been used to study flavors in a wide variety of foods and flavorings is presented. Specific examples of how HPLC has been used to study nonvolatile flavor compounds 1n beer, beef, tea, grapefruit juice, vanilla, soy bean etc., are presented. Relative advantages and disadvantages of using HPLC vs GLC are discussed. 

The diverse nature of these effects is illustrated by recounting the experience of clinical pharmacologists who studied the pharmacokinetics of felodipine, a dihydropyridine calcium channel antagonist (14). They designed a study to test the effects of ethanol on felodipine metabolism. To mask the flavor of ethanol from the subjects, they tested a variety of fruit juices, selecting double-strength grapefruit juice prepared from frozen concentrate as most effective. 

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