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 extract dilution analysis (AEDA), ethyl butanoate and ethyl hexanoate, 3-sulphanylhexyl acetate (sulphury), and δ-dodecalactone (fruity) were identified with the highest flavour dilution factors among the 18 odour-active compounds. Quantitative measurements performed with the internal standard method allowed to calculate the odour activity values and revealed the important role of ethyl butanoate, (Z)-3-hexenal, and ethyl hexanoate as key aroma compounds in this fruit. The sulphur compounds, dimethyl disulphide, 2-methyl-1,3-dithiolane, methional, 3-sulphanylhexyl acetate, 3-sulphanyl-1-hexanol, and bis(methylthio)methane, are reported here as sensory relevant odorants to the flavour of this fruit. The role of hexyl-β-l-glucopyranoside and 3-(1-hexanol)-l-cysteine as precursors of hexanol, and 3-sulphanyl hexanol, respectively, was demonstrated by enzymatic hydrolysis of corresponding precursor mixtures.
| Main Authors: | , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Springer
2017
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| Subjects: | Cysteine-S-conjugates, Myrtaceae, Odour-active volatiles, Glycosidic aroma precursors, AEDA, |
| Online Access: | http://hdl.handle.net/10261/150631 http://dx.doi.org/10.13039/501100002753 |
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