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J Sci Food Agric

Title:		Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema)
Author(s):		Pino JA; Bent L;
Address:		"Food Industry Research Institute, Carretera al Guatao km 3(1/2), La Habana, CP, 19200, Cuba. jpino@iiia.edu.cu"
Journal Title:		J Sci Food Agric
Year:		2013
Volume:		20130422
Issue:		12
Page Number:		3114 - 3120
DOI:		10.1002/jsfa.6153
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: Solid phase microextraction and simultaneous distillation-extraction combined with GC-FID, GC/MS, aroma extract dilution analysis and odour activity values were used to analyse volatile compounds from guava (Psidium guajava L. cv. Red Suprema) and to estimate the most odour-active compounds. RESULTS: The analysis led to the detection of 141 compounds, 121 of which were positively identified. The composition of guava fruit volatiles included 43 esters, 37 terpenes, 18 aldehydes, 16 alcohols, ten acids, six ketones, four furans and seven miscellaneous compounds. CONCLUSION: Seventeen odorants were considered as odour-active compounds, with (E)-beta-ionone, ethyl hexanoate, ethyl butanoate, hexanal, (Z)-3-hexenal, hexyl acetate, (E)-2-hexenal and limonene contributing most to the typical guava aroma of this cultivar"
Keywords:		"Crops, Agricultural/*chemistry/growth & development Cuba Distillation Flame Ionization Fruit/*chemistry/growth & development Gas Chromatography-Mass Spectrometry Humans Liquid-Liquid Extraction Molecular Structure Odorants Psidium/*chemistry/growth & deve;"
Notes:		"MedlinePino, Jorge A Bent, Leandra eng England 2013/04/05 J Sci Food Agric. 2013 Sep; 93(12):3114-20. doi: 10.1002/jsfa.6153. Epub 2013 Apr 22"