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Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
J Agric Food Chem. 2009 Apr 08; 57(7):2882-8.JA

Abstract

Seventeen aroma-active volatiles, previously identified with high flavor dilution factors in fresh, pink Colombian guavas (Psidium guajava L.), were quantified by stable isotope dilution assays. On the basis of the quantitative data and odor thresholds in water, odor activity values (OAV; ratio of concentration to odor threshold) were calculated. High OAVs were determined for the green, grassy smelling (Z)-3-hexenal and the grapefruit-like smelling 3-sulfanyl-1-hexanol followed by 3-sulfanylhexyl acetate (black currant-like), hexanal (green, grassy), ethyl butanoate (fruity), acetaldehyde (fresh, pungent), trans-4,5-epoxy-(E)-2-decenal (metallic), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel, sweet), cinnamyl alcohol (floral), methyl (2S,3S)-2-hydroxy-3-methylpentanoate (fruity), cinnamyl acetate (floral), methional (cooked potato-like), and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (seasoning-like). Studies on the time course of odorant formation in guava puree or cubes, respectively, showed that (Z)-3-hexenal was hardly present in the intact fruits, but was formed very quickly during crushing. The aroma of fresh guava fruit cubes, which showed a very balanced aroma profile, was successfully mimicked in a reconstitute consisting of 13 odorants in their naturally occurring concentrations. Omission tests, in which single odorants were omitted from the entire aroma reconstitute, revealed (Z)-3-hexenal, 3-sulfanyl-1-hexanol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-sulfanylhexyl acetate, hexanal, ethyl butanoate, cinnamyl acetate, and methional as the key aroma compounds of pink guavas.

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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

AcetaldehydeFruitGas Chromatography-Mass SpectrometryHexobarbitalHumansIndicator Dilution TechniquesIsotope LabelingOdorantsPsidiumSmell

Pub Type(s)

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

Language

eng

PubMed ID

19254022

Citation

Steinhaus, Martin, et al. "Characterization of the Key Aroma Compounds in Pink Guava (Psidium Guajava L.) By Means of Aroma Re-engineering Experiments and Omission Tests." Journal of Agricultural and Food Chemistry, vol. 57, no. 7, 2009, pp. 2882-8.
Steinhaus M, Sinuco D, Polster J, et al. Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests. J Agric Food Chem. 2009;57(7):2882-8.
Steinhaus, M., Sinuco, D., Polster, J., Osorio, C., & Schieberle, P. (2009). Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests. Journal of Agricultural and Food Chemistry, 57(7), 2882-8. https://doi.org/10.1021/jf803728n
Steinhaus M, et al. Characterization of the Key Aroma Compounds in Pink Guava (Psidium Guajava L.) By Means of Aroma Re-engineering Experiments and Omission Tests. J Agric Food Chem. 2009 Apr 8;57(7):2882-8. PubMed PMID: 19254022.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests. AU - Steinhaus,Martin, AU - Sinuco,Diana, AU - Polster,Johannes, AU - Osorio,Coralia, AU - Schieberle,Peter, PY - 2009/3/4/entrez PY - 2009/3/4/pubmed PY - 2009/6/16/medline SP - 2882 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 7 N2 - Seventeen aroma-active volatiles, previously identified with high flavor dilution factors in fresh, pink Colombian guavas (Psidium guajava L.), were quantified by stable isotope dilution assays. On the basis of the quantitative data and odor thresholds in water, odor activity values (OAV; ratio of concentration to odor threshold) were calculated. High OAVs were determined for the green, grassy smelling (Z)-3-hexenal and the grapefruit-like smelling 3-sulfanyl-1-hexanol followed by 3-sulfanylhexyl acetate (black currant-like), hexanal (green, grassy), ethyl butanoate (fruity), acetaldehyde (fresh, pungent), trans-4,5-epoxy-(E)-2-decenal (metallic), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel, sweet), cinnamyl alcohol (floral), methyl (2S,3S)-2-hydroxy-3-methylpentanoate (fruity), cinnamyl acetate (floral), methional (cooked potato-like), and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (seasoning-like). Studies on the time course of odorant formation in guava puree or cubes, respectively, showed that (Z)-3-hexenal was hardly present in the intact fruits, but was formed very quickly during crushing. The aroma of fresh guava fruit cubes, which showed a very balanced aroma profile, was successfully mimicked in a reconstitute consisting of 13 odorants in their naturally occurring concentrations. Omission tests, in which single odorants were omitted from the entire aroma reconstitute, revealed (Z)-3-hexenal, 3-sulfanyl-1-hexanol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-sulfanylhexyl acetate, hexanal, ethyl butanoate, cinnamyl acetate, and methional as the key aroma compounds of pink guavas. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19254022/Characterization_of_the_key_aroma_compounds_in_pink_guava__Psidium_guajava_L___by_means_of_aroma_re_engineering_experiments_and_omission_tests_ L2 - https://doi.org/10.1021/jf803728n DB - PRIME DP - Unbound Medicine ER -