Characterization of the Aroma-Active Compounds in Pink Guava (<i>Psidium guajava</i>, L.) by Application of the Aroma Extract Dilution Analysis

Steinhaus, Martin; Sinuco, Diana; Polster, Johannes; Osorio, Coralia; Schieberle, Peter

doi:10.1021/jf8005245

Cited by 88 publications

(138 citation statements)

References 44 publications

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“…By comparison of these results with those of fresh fruit, 4 it is clear that key aroma compounds of guava, such as (Z)-3-hexenal, hexanal, 3-sulfanyl-1-hexanol, 3-sulfanylhexyl acetate, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and ethyl butanoate were lost during drying processes. This is in agreement with the changes in the odour notes evidenced from the sensory panel of solids, because the grassy, sweet and sulphury notes due to C 6 -aldehydes, furanic, and sulphur compounds, respectively, were diminished.…”

Section: Sensory Analysismentioning

confidence: 99%

“…Among them, it is remarkable the high vitamin C content (269 mg/100 g), 1 dietary fibre (48,55-49,42%), 2 antioxidant compounds, 3 and its intense and pleasant aroma. 4,5 Dietary fibre is largely composed of complex carbohydrates that are beneficial to digestion, because they contribute to maintain the colonic microflora and to remove waste and toxins. 6 A major component of soluble fibre is pectin, which is an anionic polysaccharide mainly composed of partially esterified D-galacturonic acid monomers linked by a-(1-4) bonds.…”

Section: Introductionmentioning

confidence: 99%

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Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods

Osorio¹,

Carriazo²,

Barbosa³

2011

Quím. Nova

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Recebido em 27/7/10; aceito em 11/11/10; publicado na web em 18/2/11Two food products (powders) were obtained by hot-air drying or lyophilisation methods on the whole guava fruits. The powders were characterised by sensory and thermal analyses (TGA-DSC), infrared spectroscopy (IR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). Thermal, morphological and structural characterisations showed a similar behaviour for the two solids. TGA-DSC and IR showed the presence of pectin as the main constituent of solids. A semi-crystalline profile was evidenced by XRD, and lamellar/spherical morphologies were observed by SEM. Sensory analyses revealed an aroma highly related to guava. These value-added food products are an alternative to process guava and avoid loss during postharvest handling.

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Section: Sensory Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods

Osorio¹,

Carriazo²,

Barbosa³

2011

Quím. Nova

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“…This vinyl ketone was reported as a metallic odorant in the oxidation of butterfat, [13] and has been reported to be an aroma-impact compound in wheat bread crumbs, [17] Valencia Late orange juice, [35] grapefruit juice, [36] fresh tomato cultivars [37] and pink guava. [38] 1-Octen-3-one (CV, 572; OSV, 63) was identifi ed as a metallic off -fl avour compound in oxidized butter and oxidized saffl ower oil, [39] and has been reported to be an aroma-impact compound in mushroom. [40] trans-4,5-Epoxy-(E)-2-decenal (CV, 585; OSV, 64) was also an important aroma-impact compound in the shoot cultures.…”

Section: Determination Of Aroma-impact Compoundsmentioning

confidence: 99%

Volatiles from leaves of field‐grown plants and shoot cultures of Gynura bicolor DC

Shimizu

Imayoshi

Kato

et al. 2009

Flavour & Fragrance J

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Systematic investigations of the volatiles of fi eld-grown plants and shoot cultures of Gynura bicolor have been conducted to obtain indispensable plant physiological information for propagating plants of consistent quality. Volatiles obtained by solvent-assisted fl avour evaporation (SAFE) of solvent extracts from leaves of commercial cultivars, shoot cultures and their regenerates were analysed using gas chromatography (GC), GC-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). It was revealed for the fi rst time that this plant had the following chemical characteristics: fi eld-grown plants, i.e. those plants commercially cultivated in three diff erent regions of Japan and 7 month-old regenerates of shoot cultures had almost the same GC profi les; their major components were (E)-caryophyllene, α-humulene and bicyclogermacrene; in contrast, the major components of the shoot cultures were (Z,E)-α-farnesene, (E)-caryophyllene and α-copaene. The biosynthetic pathways for the sesquiterpenes found in these materials were presumed from the analytical results. Aroma evaluations using GC-O revealed that 1-octen-3-one, (Z)-1,5-octadien-3-one and trans-4,5-epoxy-(E)-2-decenal were aroma-impact compounds contributing to the characteristic metallic, green aroma, especially in the shoot cultures. In addition to these results, it was found that 2-isopropyl-and 2-isobutyl-3-methoxypyrazines were additional compounds related to the green, earthy aroma in the regenerates. These aroma-impact compounds were detected only because of the GC-O analysis.

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“…(Pino et al, 1990;2002a;Steinhaus et al, 2008Steinhaus et al, , 2009Quijano et al, 1999;Vernin et al, 1991;Nishimura et al, 1989;Askar et al, 1986;), que la definen como de sabor muy dulce. Su composición varía dependiendo del método de extracción, del pH de la fruta, del grado de madurez, de la variedad.…”

Section: Composición Químicaunclassified

“…El -cariofileno, reportado en guayaba en concentraciones apreciables (Wilson y Shaw, 1978;Stevens et al, 1970; McLeod y Gonzalez de Troconis, 1982;Nishimura et al, 1989), en la guayaba pera presentó baja concentración. Los constituyentes azufrados identificados en guayaba procedente del Brasil (Idstein y Schreier, 1985) no se encontraron en esta variedad, como tampoco los compuestos azufrados como el 3-sulfanil-1-hexanol y el acetato de 3-sulfanilhexilo, hallados en un importante estudio por Steinhaus et al (2008Steinhaus et al ( , 2009). …”

Section: Comparación De Los Métodos De Extracción En La Obtención De unclassified

ESTUDIOS DE LA COMPOSICIÓN DE VOLÁTILES Y SU EVOLUCIÓN DURANTE LA DESHIDRATACIÓN OSMÓTICA DE LA GUAYABA PALMIRA ICA-1 (Psidium guajava L.)

Celis¹,

Elizabeth²

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RESUMENPara comprender la composición de volátiles en guayaba fresca (Psidium guajava L.) Palmira ICA-1, en este estudio se plantearon diferentes métodos de extracción: la extracción líquido-líquido (L-L), la destilación-extracción simultáneas con disolvente (SDE), la microextracción en fase sólida del espacio de cabeza (HS-SPME) y la extracción con fluidos supercríticos (SFE). Se establecieron semejanzas y diferencias en la composición de acuerdo al método usado. Los ésteres, aldehídos y alcoholes fueron los más representativos por L-L, SDE y HS-SPME, mientras que por SFE predominaron los hidrocarburos. Un total de 134 compuestos fueron identificados por los diferentes métodos de extracción. Se determinó la contribución sensorial mediante el cálculo de las unidades de olor (concentración del compuesto/umbral de olor) para los compuestos aislados por SDE, teniendo en cuenta el efecto de la temperatura durante el método de extracción. De igual forma se estudió la influencia del pH en la composición del aroma, 38 constituyentes volátiles se identificaron como enlazados a glicósidos.De otro lado, se realizó un estudio del mecanismo hidrodinámico (HDM) de la deshidratación osmótica con y sin pulso de vacío. Las mayores pérdidas de agua, ocurrieron con los tratamientos a 50 °C y con disoluciones osmóticas de 50 y 40 °Brix. La mayor transferencia de solutos ocurrió a 40 y 50 °C con vacío pulsante. Se demostró la influencia de los parámetros como temperatura, tiempo y concentración de la disolución osmótica en la cinética de la pérdida de agua, ganancia de solutos y evolución de la composición de volátiles en el producto osmodeshidratado. En general, las mayores pérdidas de volátiles ocurrieron a 50 ºC, mientras que las menores fueron a 30 y 40 ºC hasta 2 h con disolución osmótica a 30 y 40 ºBrix. Los ésteres fueron los compuestos que sufrieron mayores pérdidas durante el proceso de deshidratación osmótica a presión atmosférica y con pulso de vacío. ABSTRACTIn this study, different methods of extraction for further comprehension of the volatiles composition of fresh guava (Psidium guajava L.) Palmira ICA-1 was used.Extraction methods like liquid-liquid extraction (L-L), simultaneous distillationsolvent extraction (SDE), headspace-solid phase microextraction (HS-SPME) and supercritical fluid extraction (SFE) were used. It was shown the differences and similarities of the volatile composition related to the used method. The most representative compounds found by L-L, SDE and HS-SPME were esters, aldehydes and alcohols, while by SFE the hydrocarbons were predominant. A total of 134 compounds were identified by the different extraction methods. The flavor contribution of the volatiles isolated by SDE was calculated by the ratio of concentration of the compound and its flavor threshold, taking into account the effect of temperature during the extraction procedure as well as the pH influence over the aroma composition. A total of 38 volatile constituents were identified as bonded to glycosides.On the other side, a study abou...

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Characterization of the Aroma-Active Compounds in Pink Guava (Psidium guajava, L.) by Application of the Aroma Extract Dilution Analysis

Cited by 88 publications

References 44 publications

Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods

Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods

Volatiles from leaves of field‐grown plants and shoot cultures of Gynura bicolor DC

ESTUDIOS DE LA COMPOSICIÓN DE VOLÁTILES Y SU EVOLUCIÓN DURANTE LA DESHIDRATACIÓN OSMÓTICA DE LA GUAYABA PALMIRA ICA-1 (Psidium guajava L.)

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