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.

Bibliographic Details

Main Authors:	Cuadrado-Silva, Carmen Tatiana, Pozo-Bayón, Mª Ángeles, Osorio, Coralia
Other Authors:	Colciencias (Colombia)
Format:	artículo biblioteca
Published:	Springer 2017
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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