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Changes in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripening

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Abstract

Changes in the concentrations of odour-active compounds in two varieties of Colombian guava (Psidium guajava L.) fruits during ripening were followed by application of stable isotopic dilution analyses (SIDA). The data revealed that, in particular, the concentration of C6-aldehydes, as well as the amount of the sulphur compounds 3-sulphanylhexyl acetate and 3-sulphanyl-1-hexanol, decreased with ripening, while the concentrations of aliphatic esters and furanones increased during this process. A calculation of odour activity values indicated that although the C6-aldehydes decreased during ripening, these still made the greatest contribution to the overall aroma at all stages of ripening. Changes in odour-active compounds in white- and pink-fleshed guavas showed the same behaviour.

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Abbreviations

CI:

Chemical ionisation

OAV:

Odour activity value

SAFE:

Solvent-assisted flavour evaporation

SIDA:

Stable isotope dilution assay

SS:

Soluble solid content

TA:

Titrable acidity

GC-GC–MS:

Two-dimensional gas chromatography–mass spectrometry

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Acknowledgments

This research project was supported by the Ministry of Agriculture of Colombia and Asociación Hortofruticola de Colombia (ASOHOFRUCOL) contract 094-2/06, the German Academic Exchange Service (DAAD), and the Academy of Sciences for the Developing World (TWAS).

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Authors and Affiliations

  1. Departamento de Química, Universidad Nacional de Colombia, 14490, Bogotá, Colombia

    Diana Cristina Sinuco & Coralia Osorio

  2. Deutsche Forschungsanstalt fuer Lebensmittelchemie, Lichtenbergstrasse 4, 85748, Garching, Germany

    Martin Steinhaus & Peter Schieberle

Authors
  1. Diana Cristina Sinuco
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  2. Martin Steinhaus
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  3. Peter Schieberle
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  4. Coralia Osorio
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Correspondence to Diana Cristina Sinuco.

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Sinuco, D.C., Steinhaus, M., Schieberle, P. et al. Changes in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripening. Eur Food Res Technol 230, 859–864 (2010). https://doi.org/10.1007/s00217-010-1232-8

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  • DOI: https://doi.org/10.1007/s00217-010-1232-8

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