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Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema).
J Sci Food Agric. 2013 Sep; 93(12):3114-20.JS

Abstract

BACKGROUND

Solid phase microextraction and simultaneous distillation-extraction combined with GC-FID, GC/MS, aroma extract dilution analysis and odour activity values were used to analyse volatile compounds from guava (Psidium guajava L. cv. Red Suprema) and to estimate the most odour-active compounds.

RESULTS

The analysis led to the detection of 141 compounds, 121 of which were positively identified. The composition of guava fruit volatiles included 43 esters, 37 terpenes, 18 aldehydes, 16 alcohols, ten acids, six ketones, four furans and seven miscellaneous compounds.

CONCLUSION

Seventeen odorants were considered as odour-active compounds, with (E)-β-ionone, ethyl hexanoate, ethyl butanoate, hexanal, (Z)-3-hexenal, hexyl acetate, (E)-2-hexenal and limonene contributing most to the typical guava aroma of this cultivar.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Pino JA
Food Industry Research Institute, Carretera al Guatao km 3½, La Habana, CP, 19200, Cuba. jpino@iiia.edu.cu
Bent L
No affiliation info available

MeSH

Crops, AgriculturalCubaDistillationFlame IonizationFruitGas Chromatography-Mass SpectrometryHumansLiquid-Liquid ExtractionMolecular StructureOdorantsPsidiumSensationSolid Phase MicroextractionTasteVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

23553493

Citation

Pino, Jorge A., and Leandra Bent. "Odour-active Compounds in Guava (Psidium Guajava L. Cv. Red Suprema)." Journal of the Science of Food and Agriculture, vol. 93, no. 12, 2013, pp. 3114-20.
Pino JA, Bent L. Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema). J Sci Food Agric. 2013;93(12):3114-20.
Pino, J. A., & Bent, L. (2013). Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema). Journal of the Science of Food and Agriculture, 93(12), 3114-20. https://doi.org/10.1002/jsfa.6153
Pino JA, Bent L. Odour-active Compounds in Guava (Psidium Guajava L. Cv. Red Suprema). J Sci Food Agric. 2013;93(12):3114-20. PubMed PMID: 23553493.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema). AU - Pino,Jorge A, AU - Bent,Leandra, Y1 - 2013/04/22/ PY - 2013/01/07/received PY - 2013/02/14/revised PY - 2013/03/28/accepted PY - 2013/4/5/entrez PY - 2013/4/5/pubmed PY - 2014/3/4/medline KW - aroma extract dilution analysis KW - gas chromatography/mass spectrometry, gas chromatography olfactometry KW - guava KW - volatiles SP - 3114 EP - 20 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 93 IS - 12 N2 - BACKGROUND: Solid phase microextraction and simultaneous distillation-extraction combined with GC-FID, GC/MS, aroma extract dilution analysis and odour activity values were used to analyse volatile compounds from guava (Psidium guajava L. cv. Red Suprema) and to estimate the most odour-active compounds. RESULTS: The analysis led to the detection of 141 compounds, 121 of which were positively identified. The composition of guava fruit volatiles included 43 esters, 37 terpenes, 18 aldehydes, 16 alcohols, ten acids, six ketones, four furans and seven miscellaneous compounds. CONCLUSION: Seventeen odorants were considered as odour-active compounds, with (E)-β-ionone, ethyl hexanoate, ethyl butanoate, hexanal, (Z)-3-hexenal, hexyl acetate, (E)-2-hexenal and limonene contributing most to the typical guava aroma of this cultivar. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/23553493/Odour_active_compounds_in_guava__Psidium_guajava_L__cv__Red_Suprema__ DB - PRIME DP - Unbound Medicine ER -