title: Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema).
abstract: BACKGROUND
  Solid phase microextraction and simultaneous distillation-extraction combined with GC-FID, GC/MS, aroma extract dilution analysis and odour activity values were used to analyse volatile compounds from guava (Psidium guajava L. cv. Red Suprema) and to estimate the most odour-active compounds.
  
  
  RESULTS
  The analysis led to the detection of 141 compounds, 121 of which were positively identified. The composition of guava fruit volatiles included 43 esters, 37 terpenes, 18 aldehydes, 16 alcohols, ten acids, six ketones, four furans and seven miscellaneous compounds.
  
  
  CONCLUSIONS
  Seventeen odorants were considered as odour-active compounds, with (E)-β-ionone, ethyl hexanoate, ethyl butanoate, hexanal, (Z)-3-hexenal, hexyl acetate, (E)-2-hexenal and limonene contributing most to the typical guava aroma of this cultivar.
authors.affiliation: Food Industry Research Institute, Carretera al Guatao km 3½, La Habana, CP, 19200, Cuba. jpino@iiia.edu.cu
authors.forename: Jorge A
authors.initials: JA
authors.lastname: Pino
authors.forename: Leandra
authors.initials: L
authors.lastname: Bent
mesh_terms: D018556:Crops, Agricultural / Q000737:chemistry* / Q000254:growth & development; D003462:Cuba; D057168:Distillation; D005410:Flame Ionization; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D059625:Liquid-Liquid Extraction; D015394:Molecular Structure; D009812:Odorants; D031647:Psidium / Q000737:chemistry* / Q000254:growth & development; D012677:Sensation; D052617:Solid Phase Microextraction; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000737:chemistry
chemical_list: D055549:Volatile Organic Compounds
keywords: aroma extract dilution analysis; gas chromatography/mass spectrometry, gas chromatography olfactometry; guava; volatiles