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Comparative analysis of aroma compounds and sensorial features of strawberry and lemon guavas (Psidium cattleianum Sabine).

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Affiliations

  • 1. Graduate Program in Food Engineering, Paraná Federal University, 81531-980 Curitiba, PR, Brazil; CAPES Foundation, Ministry of Education of Brazil, 70040-020 Brasília, DF, Brazil.
      Authors
    • Egea MB 1
    (1 author)
  • 2. Department of Botany-SCB, Paraná Federal University, 81531-970 Curitiba, PR, Brazil; Paraná Centre for Scientific and Educational Research on Medicinal Plants, Paraná Federal University, 81531-970 Curitiba, PR, Brazil.
      Authors
    • Pereira-Netto AB 2
    (1 author)
  • 3. Laboratory for Flavor Analysis and Enology, Aragon Institute of Engineering Research, I3A, Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain.
      Authors
    • Cacho J 3
    • Ferreira V 3
    • Lopez R 3
    (3 authors)

ORCIDs linked to this article

Food Chemistry, 16 May 2014, 164:272-277
https://doi.org/10.1016/j.foodchem.2014.05.028 PMID: 24996334 

Abstract 

The aroma of strawberry and lemon guava fruits (Psidium cattleianum Sabine) was studied by sensory analysis, gas chromatography-olfactometry (GC-O) and quantitative analysis. Volatiles released from the pulps were collected in a trapping system consisting of LiChrolut EN resins and eluted with dichloromethane/methanol. In total, 23 odour zones were detected by GC-O, of which 16 were found in the extract from the strawberry guava pulp and 17 in the extract from the lemon guava pulp. Among the compounds identified, only 10 were common to both strawberry and lemon guavas. The descriptive sensorial analysis differentiated between the aroma profiles of the strawberry guava pulp with the descriptor "tomato" and the lemon guava pulp with the descriptor "tropical fruit". The typical aroma of the guava fruits was dominated by the presence of numerous aldehydes and ketones among which (Z)-3-hexenal was the most intense odorant, while 1,8-cineole and linalool were also revealed as important aroma constituents.

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Read article at publisher's site: https://doi.org/10.1016/j.foodchem.2014.05.028

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