Characterization of the Aroma-Active Compounds in Pink Guava (Psidium guajava, L.) by Application of the Aroma Extract Dilution Analysis

• Published in: Journal of agricultural and food chemistry Vol. 56; no. 11; pp. 4120 - 4127
• Main Authors: Steinhaus, Martin, Sinuco, Diana, Polster, Johannes, Osorio, Coralia, Schieberle, Peter
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 11.06.2008
• Subjects: 3-sulfanyl-1-hexanol; 3-sulfanylhexyl acetate; Biological and medical sciences; chemical structure; Chromatography, Gas - methods; evaporation; Extract dilution analysis; extraction; Flavors and Aromas/Chemosensory Perception; Food industries; Fruit - chemistry; Fruit and vegetable industries; fruit composition; Fundamental and applied biological sciences. Psychology; gas chromatography; Gas Chromatography-Mass Spectrometry; guavas; Humans; Indicator Dilution Techniques; methyl (R; Molecular Structure; odor compounds; Odorants - analysis; odors; plant extracts; Psidium - chemistry; Psidium guajava; S)- and (S; S)-2-hydroxy-3-methylpentanoate; Smell; Solvents; Stereoisomerism; stereoisomers; volatile compounds; Volatilization; 3-sulfanyl-1-hexanol; methyl (R,S)- and (S,S)-2-hydroxy-3-methylpentanoate; 3-sulfanylhexyl acetate; Extract dilution analysis; Guava; Fruit; Extract; Acetate; Characterization; Dilution; Psidium guajava; Dicotyledones; Angiospermae; Myrtaceae; Spermatophyta; Aroma; Application
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf8005245

The volatiles present in fresh, pink-fleshed Colombian guavas (Psidium guajava, L.), variety regional rojo, were carefully isolated by solvent extraction followed by solvent-assisted flavor evaporation, and the aroma-active areas in the gas chromatogram were screened by application of the aroma extract dilution analysis. The results of the identification experiments in combination with the FD factors revealed 4-methoxy-2,5-dimethyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-sulfanylhexyl acetate, and 3-sulfanyl-1-hexanol followed by 3-hydroxy-4,5-dimethyl-2(5H)-furanone, (Z)-3-hexenal, trans-4,5-epoxy-(E)-2-decenal, cinnamyl alcohol, ethyl butanoate, hexanal, methional, and cinnamyl acetate as important aroma contributors. Enantioselective gas chromatography revealed an enantiomeric distribution close to the racemate in 3-sulfanylhexyl acetate as well as in 3-sulfanyl-1-hexanol. In addition, two fruity smelling diastereomeric methyl 2-hydroxy-3-methylpentanoates were identified as the (R,S)- and the (S,S)-isomers, whereas the (S,R)- and (R,R)-isomers were absent. Seven odorants were identified for the first time in guavas, among them 3-sulfanylhexyl acetate, 3-sulfanyl-1-hexanol, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, trans-4,5-epoxy-(E)-2-decenal, and methional were the most odor-active.