The relationship between physicallchemical properties and sensory properties of commercial canned single-strength grapefruitjuice was investigated by using principal component analysis. Processing of the data resulted in the formation of two distinct groups. When the characteristics that contribute to the principal components were examined, it was concluded that acid, total soluble soliddacid and total soluble soliddacid -naringin ratios had a pronounced effect on classification. Consequently, the samples were classiped into two quality groups considered as commercial grade A and grade B. Theflrst had the higher sensory values.

Isolation of volatile constituents from fresh and processed grapefruit juice by a simple technique afforded up to 20 components in each juice type. Many of these constituents are known to contribute to grapefruit juice flavor. Multivariate analysis utilizing the concentration data of twelve constituents allowed classlfication of the juice samples according to processing conditions. The classification corresponded to expectedflavor quality.