TY - JOUR
T1 - Changes in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripening
AU - Sinuco, Diana Cristina
AU - Steinhaus, Martin
AU - Schieberle, Peter
AU - Osorio, Coralia
N1 - Funding Information:
All the experiments were performed in triplicate a Odour threshold was determined according to ref. [15] b Relative standard deviation is given in brackets c OAV odour activity value = concentration divided by odour threshold; ND not detected Acknowledgments This research project was supported by the Ministry of Agriculture of Colombia and Asociación Hortofruticola de Colombia (ASOHOFRUCOL) contract 094-2/06, the German Academic Exchange Service (DAAD), and the Academy of Sciences for the Developing World (TWAS).
PY - 2010
Y1 - 2010
N2 - 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.
AB - 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.
KW - Guava
KW - Odour activity values
KW - Odour-active compounds
KW - Psidium guajava
KW - Ripening
KW - Stable isotope dilution analysis
UR - http://www.scopus.com/inward/record.url?scp=77950539779&partnerID=8YFLogxK
U2 - 10.1007/s00217-010-1232-8
DO - 10.1007/s00217-010-1232-8
M3 - Article
AN - SCOPUS:77950539779
SN - 1438-2377
VL - 230
SP - 859
EP - 864
JO - European Food Research and Technology
JF - European Food Research and Technology
IS - 6
ER -