Tags

Type your tag names separated by a space and hit enter

Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis.
J Agric Food Chem. 2008 Jun 11; 56(11):4120-7.JA

Abstract

The volatiles present in fresh, pink-fleshed Colombian guavas (Psidium guajava, L.), variety regional rojo, were carefully isolated by solvent extraction followed by solvent-assisted flavor evaporation, and the aroma-active areas in the gas chromatogram were screened by application of the aroma extract dilution analysis. The results of the identification experiments in combination with the FD factors revealed 4-methoxy-2,5-dimethyl-3(2 H)-furanone, 4-hydroxy-2,5-dimethyl-3(2 H)-furanone, 3-sulfanylhexyl acetate, and 3-sulfanyl-1-hexanol followed by 3-hydroxy-4,5-dimethyl-2(5 H)-furanone, (Z)-3-hexenal, trans-4,5-epoxy-(E)-2-decenal, cinnamyl alcohol, ethyl butanoate, hexanal, methional, and cinnamyl acetate as important aroma contributors. Enantioselective gas chromatography revealed an enantiomeric distribution close to the racemate in 3-sulfanylhexyl acetate as well as in 3-sulfanyl-1-hexanol. In addition, two fruity smelling diastereomeric methyl 2-hydroxy-3-methylpentanoates were identified as the (R,S)- and the (S,S)-isomers, whereas the (S,R)- and (R,R)-isomers were absent. Seven odorants were identified for the first time in guavas, among them 3-sulfanylhexyl acetate, 3-sulfanyl-1-hexanol, 3-hydroxy-4,5-dimethyl-2(5 H)-furanone, trans-4,5-epoxy-(E)-2-decenal, and methional were the most odor-active.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Steinhaus M
Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany.
Sinuco D
No affiliation info available
Polster J
No affiliation info available
Osorio C
No affiliation info available
Schieberle P
No affiliation info available

MeSH

Chromatography, GasFruitGas Chromatography-Mass SpectrometryHumansIndicator Dilution TechniquesMolecular StructureOdorantsPsidiumSmellSolventsStereoisomerismVolatilization

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18476695

Citation

Steinhaus, Martin, et al. "Characterization of the Aroma-active Compounds in Pink Guava (Psidium Guajava, L.) By Application of the Aroma Extract Dilution Analysis." Journal of Agricultural and Food Chemistry, vol. 56, no. 11, 2008, pp. 4120-7.
Steinhaus M, Sinuco D, Polster J, et al. Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis. J Agric Food Chem. 2008;56(11):4120-7.
Steinhaus, M., Sinuco, D., Polster, J., Osorio, C., & Schieberle, P. (2008). Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis. Journal of Agricultural and Food Chemistry, 56(11), 4120-7. https://doi.org/10.1021/jf8005245
Steinhaus M, et al. Characterization of the Aroma-active Compounds in Pink Guava (Psidium Guajava, L.) By Application of the Aroma Extract Dilution Analysis. J Agric Food Chem. 2008 Jun 11;56(11):4120-7. PubMed PMID: 18476695.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis. AU - Steinhaus,Martin, AU - Sinuco,Diana, AU - Polster,Johannes, AU - Osorio,Coralia, AU - Schieberle,Peter, Y1 - 2008/05/14/ PY - 2008/5/15/pubmed PY - 2008/7/31/medline PY - 2008/5/15/entrez SP - 4120 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 11 N2 - The volatiles present in fresh, pink-fleshed Colombian guavas (Psidium guajava, L.), variety regional rojo, were carefully isolated by solvent extraction followed by solvent-assisted flavor evaporation, and the aroma-active areas in the gas chromatogram were screened by application of the aroma extract dilution analysis. The results of the identification experiments in combination with the FD factors revealed 4-methoxy-2,5-dimethyl-3(2 H)-furanone, 4-hydroxy-2,5-dimethyl-3(2 H)-furanone, 3-sulfanylhexyl acetate, and 3-sulfanyl-1-hexanol followed by 3-hydroxy-4,5-dimethyl-2(5 H)-furanone, (Z)-3-hexenal, trans-4,5-epoxy-(E)-2-decenal, cinnamyl alcohol, ethyl butanoate, hexanal, methional, and cinnamyl acetate as important aroma contributors. Enantioselective gas chromatography revealed an enantiomeric distribution close to the racemate in 3-sulfanylhexyl acetate as well as in 3-sulfanyl-1-hexanol. In addition, two fruity smelling diastereomeric methyl 2-hydroxy-3-methylpentanoates were identified as the (R,S)- and the (S,S)-isomers, whereas the (S,R)- and (R,R)-isomers were absent. Seven odorants were identified for the first time in guavas, among them 3-sulfanylhexyl acetate, 3-sulfanyl-1-hexanol, 3-hydroxy-4,5-dimethyl-2(5 H)-furanone, trans-4,5-epoxy-(E)-2-decenal, and methional were the most odor-active. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/18476695/Characterization_of_the_aroma_active_compounds_in_pink_guava__Psidium_guajava_L___by_application_of_the_aroma_extract_dilution_analysis_ L2 - https://doi.org/10.1021/jf8005245 DB - PRIME DP - Unbound Medicine ER -