Characterization of volatiles in Costa Rican guava [Psidium friedrichsthalianum (Berg) Niedenzu] fruit

被引：43

作者：

Pino, JA

Marbot, R

Vásquez, C

机构：

[1] Food Ind Res Inst, Havana 19200, Cuba

[2] Natl Ctr Sci Res, Havana, Cuba

[3] Natl Bot Garden, Havana, Cuba

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2002年 / 50卷 / 21期

关键词：

volatiles; Costa Rican guava; aliphatic esters; terpenic compounds;

D O I：

10.1021/jf011456i

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Volatile compounds were isolated from Costa Rican guava fruit by simultaneous steam distillation-solvent extraction according to the Likens-Nickerson method. Compounds were identified by capillary GC-MS and sensorially characterized by sniffing-GC. One hundred and seventy-three components were identified in the aroma concentrate, from which (E)-beta-caryophyllene, alpha-terpineol, alpha-pinene, alpha-selinene, beta-selinene, delta-cadinene, 4,11-selinadiene, and alpha-copaene were found to be the major constituents. The amounts of aliphatic esters and terpenic compounds were thought to contribute to the unique flavor of this fruit.

引用

页码：6023 / 6026

页数：4

共 16 条

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[2]

[Anonymous], FIELDIANA BOT

[3]

[Anonymous], 1990, FOOD FLAVOURS PART C

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