QUALITY OF FLORIDA-PACKED RETAIL GRAPEFRUIT JUICES AS DETERMINED BY CONSUMER SENSORY PANELS AND CHEMICAL AND PHYSICAL ANALYSES

Six 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.