Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit.
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, alpha-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.
Pino
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Food Industry Research Institute, Carretera del Guatao km 3 1/2, La Habana 19200, Cuba.
Marbot
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Vázquez
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D000438:Alcohols / Q000032:analysis* / Q000302:isolation & purification; D000894:Anti-Inflammatory Agents, Non-Steroidal / Q000032:analysis / Q000302:isolation & purification; D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants; D019308:Palmitic Acid / Q000032:analysis / Q000302:isolation & purification; D000081223:Polycyclic Sesquiterpenes; D012717:Sesquiterpenes / Q000737:chemistry / Q000302:isolation & purification
D000438:Alcohols; D000894:Anti-Inflammatory Agents, Non-Steroidal; D000081223:Polycyclic Sesquiterpenes; D012717:Sesquiterpenes; D019308:Palmitic Acid; C024714:caryophyllene