Identification of aroma compounds and precursors of sour guava (Psidium friedrichsthalianum Nied.) following a sensomics approach

In this work, a sensomics approach was followed to determine the chemical constituents responsible for sour guava ( Psidium friedrichsthalianum Nied.) aroma. The odour-active volatiles were isolated by solvent-assisted flavour evaporation (SAFE) with dichloromethane. By application of the aroma extr...

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Veröffentlicht in:	European food research & technology 2017, Vol.243 (1), p.1-10
Hauptverfasser:	Cuadrado-Silva, Carmen Tatiana, Pozo-Bayón, María Ángeles, Osorio, Coralia
Format:	Artikel
Sprache:	eng
Schlagworte:	acetates Acids Agriculture Analytical Chemistry Biotechnology Blood vessels chemical composition Chemistry Chemistry and Materials Science Chromatography enzymatic hydrolysis Evaporation flavor Food processing industry Food Science Forestry Fruits guavas hexanols Laboratories methylene chloride odor compounds Odors Original Paper Potassium Psidium Psidium friedrichsthalianum Quantitative analysis Sodium Solvents Statistical analysis sulfur Volatility
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