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Food Chem

Title:		Sensory approach and chiral analysis for determination of odour active compounds from feijoa (Acca sellowiana)
Author(s):		Sinuco Leon DC; Rubio Ortiz DK; Jaimes Gonzalez DF;
Address:		"Universidad Nacional de Colombia, Sede Bogota, Facultad de Ciencias, Departamento de Quimica, Bioprospeccion de Compuestos Volatiles (Volatile Compounds Bioprospecting), Ciudad Universitaria, Bogota, Colombia. Electronic address: dcsinucol@unal.edu.co. Universidad Nacional de Colombia, Sede Bogota, Facultad de Ciencias, Departamento de Quimica, Bioprospeccion de Compuestos Volatiles (Volatile Compounds Bioprospecting), Ciudad Universitaria, Bogota, Colombia. Electronic address: dkrubioo@unal.edu.co. Universidad Nacional de Colombia, Sede Bogota, Facultad de Ciencias, Departamento de Quimica, Bioprospeccion de Compuestos Volatiles (Volatile Compounds Bioprospecting), Ciudad Universitaria, Bogota, Colombia. Electronic address: dfjaimesg@unal.edu.co"
Journal Title:		Food Chem
Year:		2020
Volume:		20200211
Issue:
Page Number:		126383 -
DOI:		10.1016/j.foodchem.2020.126383
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The odour-active compounds of feijoa (Acca sellowiana), were isolated by Solvent-Assisted Flavour Evaporation (SAFE). By application of GC-O and the aroma extract dilution analysis (AEDA), nineteen odorants were detected. Volatile compounds with highest flavour dilution (FD) factor were quantified by internal standard and relative response factor. On the basis of the quantitative data and odour thresholds in water, odour activity values (OAV) were calculated. High OAVs were determined for ethyl butanoate, Z-3-hexenal, linalool and methyl benzoate responsible for the fruity, green, flowery and medicinal notes. A recombination assay and omission tests, showed the relevance of Z-3-hexenal, linalool and methyl benzoate as odour active compounds in feijoa aroma. Headspace solid-phase microextraction (HS-SPME) was used in order to verified linalool enantiomeric distribution in two feijoa varieties. R-linalool was the major configuration in both varieties. Quimba variety showed an enantiomeric ratio 75:25 while for Mammoth variety, linalool enantiomeric ratio was 95:5 (R:S)"
Keywords:		Acyclic Monoterpenes/*analysis/isolation & purification Adult Feijoa/*chemistry Female Fruit/chemistry Gas Chromatography-Mass Spectrometry Humans Middle Aged Odorants/*analysis Olfactometry Smell Solid Phase Microextraction Stereoisomerism Volatile Organ;
Notes:		"MedlineSinuco Leon, Diana Cristina Rubio Ortiz, Darling Katherine Jaimes Gonzalez, Diego Fernando eng England 2020/02/23 Food Chem. 2020 Jul 1; 317:126383. doi: 10.1016/j.foodchem.2020.126383. Epub 2020 Feb 11"