Grapefruit is known for its citrus aroma and tangy flavor. Processors use post-harvest preservation methods for juice production to maintain quality during storage for market distribution. These processes aim to preserve quality and safety while reducing unwanted compounds such as furanocoumarins. However, traditional methods like thermal pasteurization alter sensory quality and nutrient contents. With consumers demanding fresh-like taste without safety issues, researchers have aimed to develop new processing technologies. Here, we tested continuous flow high-pressure homogenization (CFHPH) for grapefruit juice processing. This method may extend shelf-life while maintaining fresh-like flavor. In this study, CFHPH was applied at various pressure levels (200, 250, 300 MPa), inlet temperatures (4 or 22 °C), and a flow rate of 1.125 L/min, and compared with conventional high-temperature short time (HTST) processing for preserving flavor compounds in Ruby Red grapefruit juice during storage at 4 °C for 45 days. Gas chromatography–mass spectrometry analysis identified key volatile compounds such as limonene, myrcene, α-pinene, β-pinene, and linalool. CFHPH preserved flavor compounds better than HTST, while HTST treatments led to flavor loss and off-notes. CFHPH maintained major volatiles like limonene, suggesting its potential as a consumer-preferred preservation method. This research underscores the significance of innovative techniques for maintaining grapefruit juice sensory quality, which is essential for customer satisfaction and market success.
