Comparative analysis of aroma compounds and sensorial features of strawberry and lemon guavas (Psidium cattleianum Sabine)

Psidium cattleianum fruits: A review on its composition and bioactivity

“…Although, previous work (Pino et al, 2001) did not found one or more compounds that impact the red araçá odor, they linked the araçá flavor with the presence of aliphatic esters and terpenic compounds. Yellow and red araçá fruit share a common citric, green and sweet flavor pattern, however, they were distinct according to tropical fruit characteristic, found for the YG, and tomato characteristic for the RG (Egea et al, 2014). The compound with highest impact on both yellow and red araçá odor characteristics were: (Z)-3-hexenal (grass, herbaceous), that was the main active odorant in tomato; 1,8-cineole (minty and eucalyptus) and (Z)-1,5-Octadien-3-one (geranium).…”

“…The volatile composition of araçá has been reported by different authors using different techniques such as simultaneous steam distillation and extraction (Pino, Marbot, & Vázquez, 2001), hydrodistillation (Biegelmeyer et al, 2011;Marin et al, 2008) and dynamic headspace extraction (Egea, Pereira-Netto, Cacho, Ferreira, & Lopez, 2014).…”

“…Nevertheless, other compounds were also present and together can explain the distinction between the two genotypes. In fact authors attribute the odor of araçá as a result of interaction of compounds present in the fruit (Egea et al, 2014).…”

Avaliação da atividade antioxidante e antimicrobiana de extratos de araçá (<i>Psidium grandifolium</i> Mart. ex DC.) obtidos por líquido pressurizado (PLE) e por fluido supercrítico (SFE)

“…No entanto, ainda há poucos estudos de identificação de compostos fitoquímicos e atividades antioxidantes de extratos de frutas nativas brasileiras (DENARDIN et al, 2015). O Araçá é fonte de antioxidantes naturais, antimicrobianos e de agentes antiproliferativos (EGEA et al, 2014) se mostrando assim, um objeto de estudo interessante.…”

“…O araçá apresenta gosto ácido, é rico em vitamina C e em compostos fenólicos, tais como epicatequina e ácido gálico (MEDINA et al, 2011). O sabor do fruto é o resultado da interação de diversos odores e é dominado pela presença de numerosos aldeídos e cetonas (EGEA et al, 2014). As poucas pesquisas realizadas envolvendo estes frutos sugerem grande potencial nutricional e funcional (GALHO et al, 2007).…”