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J Agric Food Chem

Title:		Characterization of odor-active compounds in guava wine
Author(s):		Pino JA; Queris O;
Address:		"Food Industry Research Institute, La Habana, Cuba. jpino@iiia.edu.cu"
Journal Title:		J Agric Food Chem
Year:		2011
Volume:		20110330
Issue:		9
Page Number:		4885 - 4890
DOI:		10.1021/jf2011112
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"The volatile compounds of guava wine were isolated by continuous solvent extraction and analyzed by GC-FID and GC-MS. A total of 124 volatile constituents were detected, and 102 of them were positively identified. The composition of guava wine included 52 esters, 24 alcohols, 11 ketones, 7 acids, 6 aldehydes, 6 terpenes, 4 phenols and derivatives, 4 lactones, 4 sulfur-compounds, and 5 miscellaneous compounds. The aroma-active areas in the gas chromatogram were screened by application of the aroma extract dilution analysis and by odor activity values. Twelve odorants were considered as odor-active volatiles: (E)-beta-damascenone, ethyl octanoate, ethyl 3-phenylpropanoate, ethyl hexanoate, 3-methylbutyl acetate, 2-methyltetrahydrothiophen-3-one, 2,5-dimethyl-4-methoxy-3(2H)-furanone, ethyl (E)-cinnamate, ethyl butanoate, (E)-cinnamyl acetate, 3-phenylpropyl acetate, and ethyl 2-methylpropanoate"
Keywords:		Gas Chromatography-Mass Spectrometry Humans Odorants/*analysis Psidium/*chemistry Taste Volatile Organic Compounds/*analysis Wine/*analysis;
Notes:		"MedlinePino, Jorge A Queris, Oscar eng 2011/03/23 J Agric Food Chem. 2011 May 11; 59(9):4885-90. doi: 10.1021/jf2011112. Epub 2011 Mar 30"