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Characterization of odour‐active compounds of sour guava ( Psidium acidum [DC.]Landrum) fruit by gas chromatography‐olfactometry and odour activity value
Author(s) -
Pino Jorge A.,
Trujillo Reinaldo
Publication year - 2021
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3632
Subject(s) - olfactometry , aroma , chemistry , psidium , ethyl hexanoate , chromatography , solid phase microextraction , flavour , nonanal , food science , gas chromatography–mass spectrometry , botany , mass spectrometry , biology
Volatile compounds in sour guava ( Psidium acidum [DC.] Landrum) were isolated by headspace‐solid‐phase microextraction (HS‐SPME) and solvent‐assisted flavour evaporation (SAFE). Analyses were performed by GC‐FID and GC‐MS. By GC‐O, the HS‐SPME extract was evaluated by frequency analysis, whereas the SAFE extract was assessed by aroma extract dilution analysis (AEDA) and odour activity value (OAV) to find the most odour‐active components. Twenty‐four volatiles were found as odour‐active compounds and contribute to the typical sour guava aroma, from which hexyl acetate, 3‐methylbutyl butanoate, ( Z )‐3‐hexenyl acetate, ( Z )‐3‐hexenyl hexanoate, nonanal and ( E )‐β‐ionone presented the highest aroma contribution in sour guava fruit. Results demonstrated a good resemblance between the typical aroma of the fruit and the aroma model.