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Odour‐active compounds in guava ( Psidium guajava L. cv. Red Suprema)
Author(s) -
Pino Jorge A,
Bent Leandra
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6153
Subject(s) - psidium , aroma , hexanal , chemistry , limonene , ethyl hexanoate , terpene , solid phase microextraction , extraction (chemistry) , chromatography , food science , gas chromatography–mass spectrometry , organic chemistry , horticulture , essential oil , biology , mass spectrometry
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. © 2013 Society of Chemical Industry