Changes in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripening

Diana Cristina Sinuco, Martin Steinhaus, Peter Schieberle, Coralia Osorio

Research output: Contribution to journalArticlepeer-review

22 Scopus citations

Abstract

Changes in the concentrations of odour-active compounds in two varieties of Colombian guava (Psidium guajava L.) fruits during ripening were followed by application of stable isotopic dilution analyses (SIDA). The data revealed that, in particular, the concentration of C6-aldehydes, as well as the amount of the sulphur compounds 3-sulphanylhexyl acetate and 3-sulphanyl-1-hexanol, decreased with ripening, while the concentrations of aliphatic esters and furanones increased during this process. A calculation of odour activity values indicated that although the C6-aldehydes decreased during ripening, these still made the greatest contribution to the overall aroma at all stages of ripening. Changes in odour-active compounds in white- and pink-fleshed guavas showed the same behaviour.

Original languageEnglish
Pages (from-to)859-864
Number of pages6
JournalEuropean Food Research and Technology
Volume230
Issue number6
DOIs
StatePublished - 2010
Externally publishedYes

Keywords

  • Guava
  • Odour activity values
  • Odour-active compounds
  • Psidium guajava
  • Ripening
  • Stable isotope dilution analysis

Fingerprint

Dive into the research topics of 'Changes in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripening'. Together they form a unique fingerprint.

Cite this