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Volatile composition and aroma activity of guava puree before and after thermal and dense phase carbon dioxide treatments.
J Food Sci. 2015 Feb; 80(2):C218-27.JF

Abstract

Volatiles from initially frozen, dense phase carbon dioxide (DPCD)- and thermally treated guava purees were isolated by solid phase microextraction (SPME), chromatographically separated and identified using a combination of gas chromatography-mass spectrometry (GC-MS), GC-olfactometry (GC-O), and GC-pulsed flame photometric detector (GC-PFPD, sulfur mode). Fifty-eight volatiles were identified using GC-MS consisting of: 6 aldehydes, 2 acids, 15 alcohols, 6 ketones, 21 esters, and 8 terpenes. Eleven volatiles were newly identified in guava puree. Hexanal was the most abundant volatile in all 3 types of guava puree. Ten sulfur compounds were identified using GC-PFPD of which 3 possessed aroma activity and 3 were not previously reported in guava puree. Both treatments profoundly reduced total sulfur peak areas and produced different peak patterns compared to control. Thermal treatment reduced total sulfur peak area 47.9% compared to a loss of 34.7% with DPCD treatment. Twenty-six volatiles possessed aroma activity. (Z)-3-Hexenyl hexanoate was the major contributor to the aroma of the freshly thawed and DPCD-treated guava puree. DPCD treatment reduced total MS ion chromatogram (MS TIC) peak area 35% but produced a GC-O aroma profile very similar to control. Whereas thermal treatment reduced total TIC peak area only 8.7% compared to control but produced a 35% loss in total GC-O peak intensities.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Plaza ML
Food Science and Human Nutrition Dept., Univ. of Florida, P.O. Box 110370, Gainesville, FL, 32611, U.S.A.
Marshall MR
No affiliation info available
Rouseff RL
No affiliation info available

MeSH

AcidsAlcoholsAldehydesCarbon DioxideDifferential Thermal AnalysisEstersFood HandlingGas Chromatography-Mass SpectrometryKetonesOdorantsPsidiumSolid Phase MicroextractionSulfurSulfur CompoundsTerpenesVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25588413

Citation

Plaza, Maria Lourdes, et al. "Volatile Composition and Aroma Activity of Guava Puree Before and After Thermal and Dense Phase Carbon Dioxide Treatments." Journal of Food Science, vol. 80, no. 2, 2015, pp. C218-27.
Plaza ML, Marshall MR, Rouseff RL. Volatile composition and aroma activity of guava puree before and after thermal and dense phase carbon dioxide treatments. J Food Sci. 2015;80(2):C218-27.
Plaza, M. L., Marshall, M. R., & Rouseff, R. L. (2015). Volatile composition and aroma activity of guava puree before and after thermal and dense phase carbon dioxide treatments. Journal of Food Science, 80(2), C218-27. https://doi.org/10.1111/1750-3841.12736
Plaza ML, Marshall MR, Rouseff RL. Volatile Composition and Aroma Activity of Guava Puree Before and After Thermal and Dense Phase Carbon Dioxide Treatments. J Food Sci. 2015;80(2):C218-27. PubMed PMID: 25588413.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Volatile composition and aroma activity of guava puree before and after thermal and dense phase carbon dioxide treatments. AU - Plaza,Maria Lourdes, AU - Marshall,Maurice R, AU - Rouseff,Russell Lee, Y1 - 2015/01/14/ PY - 2014/01/29/received PY - 2014/10/03/accepted PY - 2015/1/16/entrez PY - 2015/1/16/pubmed PY - 2015/9/15/medline KW - aroma active volatiles KW - sulfur volatiles KW - thermal processing SP - C218 EP - 27 JF - Journal of food science JO - J Food Sci VL - 80 IS - 2 N2 - Volatiles from initially frozen, dense phase carbon dioxide (DPCD)- and thermally treated guava purees were isolated by solid phase microextraction (SPME), chromatographically separated and identified using a combination of gas chromatography-mass spectrometry (GC-MS), GC-olfactometry (GC-O), and GC-pulsed flame photometric detector (GC-PFPD, sulfur mode). Fifty-eight volatiles were identified using GC-MS consisting of: 6 aldehydes, 2 acids, 15 alcohols, 6 ketones, 21 esters, and 8 terpenes. Eleven volatiles were newly identified in guava puree. Hexanal was the most abundant volatile in all 3 types of guava puree. Ten sulfur compounds were identified using GC-PFPD of which 3 possessed aroma activity and 3 were not previously reported in guava puree. Both treatments profoundly reduced total sulfur peak areas and produced different peak patterns compared to control. Thermal treatment reduced total sulfur peak area 47.9% compared to a loss of 34.7% with DPCD treatment. Twenty-six volatiles possessed aroma activity. (Z)-3-Hexenyl hexanoate was the major contributor to the aroma of the freshly thawed and DPCD-treated guava puree. DPCD treatment reduced total MS ion chromatogram (MS TIC) peak area 35% but produced a GC-O aroma profile very similar to control. Whereas thermal treatment reduced total TIC peak area only 8.7% compared to control but produced a 35% loss in total GC-O peak intensities. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/25588413/Volatile_composition_and_aroma_activity_of_guava_puree_before_and_after_thermal_and_dense_phase_carbon_dioxide_treatments_ DB - PRIME DP - Unbound Medicine ER -