title: Differences of volatile constituents between unripe, partially ripe and ripe guayabita del pinar (Psidium salutare H.B.K.) fruit macerates.
abstract: The effect of the maturation stages on the volatile constituents of the guayabita del pinar (Psidium salutare H.B.K.) fruit macerates was investigated during three different stages (unripe, partially ripe and ripe). Volatile compounds were isolated by continuous liquid-liquid extraction with pentane and analyzed by means of GC-FID and GC-MS. In unripe fruit macerate the fruit volatiles were predominantly the mono- and sesquiterpenes. During maturation, levels of the mono- and sesquiterpenes decreased drastically in macerates, whereas levels of some esters (ethyl nicotinate, ethyl malate, ethyl 3-phenylpropanoate, pentyl benzoate, benzyl benzoate and ethyl cinnamates) and cinnamic acid increased significantly.
authors.affiliation: Instituto de Investigaciones para la Industria Alimenticia Carretera al Guatao km 3½, La Habana 19200, Cuba. Electronic address: jpino@iiia.edu.cu.
authors.forename: Jorge A
authors.initials: JA
authors.lastname: Pino
authors.affiliation: Instituto de Investigaciones para la Industria Alimenticia Carretera al Guatao km 3½, La Habana 19200, Cuba.
authors.forename: Oscar
authors.initials: O
authors.lastname: Queris
keywords: GC–MS; Guayabita del pinar; Macerate; Maturation; Psidium salutare; Volatile compounds