期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 49, 期 12, 页码 5883-5887出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf010414r
关键词
volatiles; strawberry guava; aliphatic esters; terpenic compounds
Volatile compounds were isolated from strawberry guava fruit by simultaneous steam distillation-solvent extraction according to Likens-Nickerson. Compounds were identified by capillary GC-MS and sensorially characterized by sniffing GC. Two hundred and four compounds were identified in the aroma concentrate, of which ethanol, a-pinene, (Z)-3-hexenol, (E)-beta -caryophyllene, and hexadecanoic acid were found to be the major constituents. The presence of many aliphatic esters and terpenic compounds is thought to contribute to the unique flavor of the strawberry guava fruit.
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