Chemiluminescence Detector (SCD): Sulfur Speciation in Grapefruit Juice

The ability to measure sulfur compounds at trace levels is extremely important in the food, flavor, and beverage industries. Sulfur compounds, especially volatile ones, impact flavor and aroma both positively and negatively, although they are more often associated with off-flavors or odors. Interest concerning the measurement and speciation of sulfur compounds in the citrus industry is growing. To that end, the analysis of sulfur compounds in citrus juices, like grapefruit juice, using the Agilent Sulfur Chemiluminescence Detector (SCD) is described in this technical overview.