title: Characterization of odor-active compounds in guava wine.
abstract: The volatile compounds of guava wine were isolated by continuous solvent extraction and analyzed by GC-FID and GC-MS. A total of 124 volatile constituents were detected, and 102 of them were positively identified. The composition of guava wine included 52 esters, 24 alcohols, 11 ketones, 7 acids, 6 aldehydes, 6 terpenes, 4 phenols and derivatives, 4 lactones, 4 sulfur-compounds, and 5 miscellaneous compounds. The aroma-active areas in the gas chromatogram were screened by application of the aroma extract dilution analysis and by odor activity values. Twelve odorants were considered as odor-active volatiles: (E)-β-damascenone, ethyl octanoate, ethyl 3-phenylpropanoate, ethyl hexanoate, 3-methylbutyl acetate, 2-methyltetrahydrothiophen-3-one, 2,5-dimethyl-4-methoxy-3(2H)-furanone, ethyl (E)-cinnamate, ethyl butanoate, (E)-cinnamyl acetate, 3-phenylpropyl acetate, and ethyl 2-methylpropanoate.
authors.affiliation: Food Industry Research Institute, La Habana, Cuba. jpino@iiia.edu.cu
authors.forename: Jorge A
authors.initials: JA
authors.lastname: Pino
authors.forename: Oscar
authors.initials: O
authors.lastname: Queris
mesh_terms: D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D009812:Odorants / Q000032:analysis*; D031647:Psidium / Q000737:chemistry*; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds