期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 93, 期 12, 页码 3114-3120出版社
WILEY
DOI: 10.1002/jsfa.6153
关键词
guava; volatiles; gas chromatography; mass spectrometry; gas chromatography olfactometry; aroma extract dilution analysis
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)-beta-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. (C) 2013 Society of Chemical Industry
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