Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruit puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 5, 2003, Pages 1421-1426

  Jordán, María J ^a   Margaría, Carlos A ^a   Shaw, Philip E ^a   Goodner, Kevin L ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Aroma; Essence; Guava; Olfactometry; Volatile

Indexed keywords

2 BUTANONE; 2 OCTANOL; 2,3 BUTANEDIOL; ACETIC ACID; ACETOIN; ALCOHOL; ALDEHYDE; AROMATIC COMPOUND; BUTYRIC ACID DERIVATIVE; CINNAMYL ALCOHOL; ESTER; ISOPENTYL ALCOHOL; LIMONENE; OCTANOIC ACID; PLANT EXTRACT; PROPANOL; VOLATILE AGENT; WATER;

AQUEOUS SOLUTION; AROMA; ARTICLE; CHEMICAL COMPOSITION; CHEMISTRY; FOOD ANALYSIS; FRUIT; GAS CHROMATOGRAPHY; GUAVA; HUMAN; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; OLFACTOMETRY; VOLATILIZATION;

CHROMATOGRAPHY, GAS; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; PLANT EXTRACTS; PSIDIUM; VOLATILIZATION; WATER;

PSIDIUM; PSIDIUM GUAJAVA;

EID: 0037467144     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020765l     Document Type: Article

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