We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Changes in odour-active compounds of two varieties of Colombian guava ( Psidium guajava L.) during ripening.
- Authors
Sinuco, Diana Cristina; Steinhaus, Martin; Schieberle, Peter; Osorio, Coralia
- Abstract
Changes in the concentrations of odour-active compounds in two varieties of Colombian guava ( Psidium guajava L.) fruits during ripening were followed by application of stable isotopic dilution analyses (SIDA). The data revealed that, in particular, the concentration of C6-aldehydes, as well as the amount of the sulphur compounds 3-sulphanylhexyl acetate and 3-sulphanyl-1-hexanol, decreased with ripening, while the concentrations of aliphatic esters and furanones increased during this process. A calculation of odour activity values indicated that although the C6-aldehydes decreased during ripening, these still made the greatest contribution to the overall aroma at all stages of ripening. Changes in odour-active compounds in white- and pink-fleshed guavas showed the same behaviour.
- Subjects
GUAVA; FRUIT flavors &; odors; FRUIT ripening; ALDEHYDES; ALIPHATIC compounds
- Publication
European Food Research & Technology, 2010, Vol 230, Issue 6, p859
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-010-1232-8