Reconstituted grapefruit juice was debittered with XAD-7HP adsorbent resin in batch experiments and the adsorption rate constants of the bitter principal naringin and the volatile flavor compounds ${alpha}$-pinene, ${eta}$-myrcene, d-limonene, ${alpha}$-terpineol, and ${eta}$-caryophyllene were d-etermined using a pseudo-first order kinetic model. The highest rate constants were observed consistently for the off-flavor ${alpha}$-terpineol, followed by naringin and the other flavor compounds. The rate constant of each substance was influenced significantly by temperature, ratio of adsorbent/juice, and, except for ${alpha}$-terpineol, by the interaction of both factors (p<0.05). Response surface methodology (RSM) was applied for the development of regression models to predict the adsorption rate constants of all substances. On the basis of the regression models for d-limonene and naringin, a factor combination that minimized loss of flavor and maximized bitterness reduction during the debittering procedure was determined to be a combination of low temperature ($13.9^{circ}C$) and high adsorbent/juice ratio (3.6%).