Characterization of volatiles in Costa Rican guava [Psidium friedrichsthalianum (Berg) Niedenzu] fruit |
| |
| Authors: | Pino Jorge A Marbot Rolando Vázquez Carlos |
| |
| Institution: | Food Industry Research Institute, Carretera del Guatao km 3 1/2, La Habana 19200, Cuba. |
| |
| Abstract: | Volatile compounds were isolated from Costa Rican guava fruit by simultaneous steam distillation-solvent extraction according to the Likens-Nickerson method. Compounds were identified by capillary GC-MS and sensorially characterized by sniffing-GC. One hundred and seventy-three components were identified in the aroma concentrate, from which (E)-beta-caryophyllene, alpha-terpineol, alpha-pinene, alpha-selinene, beta-selinene, delta-cadinene, 4,11-selinadiene, and alpha-copaene were found to be the major constituents. The amounts of aliphatic esters and terpenic compounds were thought to contribute to the unique flavor of this fruit. |
| |
| Keywords: | |
| 本文献已被 PubMed 等数据库收录！ |
|
