Differences of volatile constituents between unripe, partially ripe and ripe guayabita del pinar (Psidium salutare H.B.K.) fruit macerates

Food Chemistry

Volumn 109, Issue 4, 2008, Pages 722-726

  Pino, Jorge A ^a   Queris, Oscar ^a  

^a Instituto de Investigaciones para la Industria Alimenticia   (Cuba)

Author keywords

GC MS; Guayabita del pinar; Macerate; Maturation; Psidium salutare; Volatile compounds

Indexed keywords

1,1 DIETHOXYISOBUTANE; 2 METHYLBUTYRIC ACID ETHYL ESTER; 2 PENTANONE; 3 PHENYLPROPANOATE; ACETIC ACID ETHYL ESTER; BENZALDEHYDE; BENZYL BENZOATE; BUTYRIC ACID ETHYL ESTER; CAMPHENE; CINNAMIC ACID; CINNAMIC ACID ETHYL ESTER; ETHYL ISOBUTANOATE; ETHYL ISOPENTANOATE; ETHYL MALATE; ETHYLBENZENE; HEXANOIC ACID; ISOPENTYL ACETATE; LIMONENE; MALIC ACID DERIVATIVE; MYRCENE; NICOTINIC ACID ETHYL ESTER; PENTANE; PENTANOL; PENTYL BENZOATE; PINENE; SANTOLINA TRIENE; SESQUITERPENE DERIVATIVE; TERPENE DERIVATIVE; UNCLASSIFIED DRUG; UNINDEXED DRUG; VOLATILE AGENT;

ADULT; ARTICLE; CHEMICAL COMPOSITION; COMPARATIVE STUDY; FEMALE; FRUIT; FRUIT RIPENING; GAS CHROMATOGRAPHY; GUAYABITA DEL PINAR; HUMAN; ISOLATION PROCEDURE; LIQUID LIQUID EXTRACTION; MALE; MASS SPECTROMETRY; NONHUMAN;

PSIDIUM SALUTARE;

EID: 41549113693     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.01.024     Document Type: Article

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