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Characterization of odor-active compounds in guava wine.
J Agric Food Chem. 2011 May 11; 59(9):4885-90.JA

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)-β-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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Pino JA
Food Industry Research Institute, La Habana, Cuba. jpino@iiia.edu.cu
Queris O
No affiliation info available

MeSH

Gas Chromatography-Mass SpectrometryHumansOdorantsPsidiumTasteVolatile Organic CompoundsWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

21417409

Citation

Pino, Jorge A., and Oscar Queris. "Characterization of Odor-active Compounds in Guava Wine." Journal of Agricultural and Food Chemistry, vol. 59, no. 9, 2011, pp. 4885-90.
Pino JA, Queris O. Characterization of odor-active compounds in guava wine. J Agric Food Chem. 2011;59(9):4885-90.
Pino, J. A., & Queris, O. (2011). Characterization of odor-active compounds in guava wine. Journal of Agricultural and Food Chemistry, 59(9), 4885-90. https://doi.org/10.1021/jf2011112
Pino JA, Queris O. Characterization of Odor-active Compounds in Guava Wine. J Agric Food Chem. 2011 May 11;59(9):4885-90. PubMed PMID: 21417409.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of odor-active compounds in guava wine. AU - Pino,Jorge A, AU - Queris,Oscar, Y1 - 2011/03/30/ PY - 2011/3/23/entrez PY - 2011/3/23/pubmed PY - 2011/8/30/medline SP - 4885 EP - 90 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 59 IS - 9 N2 - 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)-β-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. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21417409/Characterization_of_odor_active_compounds_in_guava_wine_ L2 - https://doi.org/10.1021/jf2011112 DB - PRIME DP - Unbound Medicine ER -