Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 11, 2008, Pages 4120-4127

  Steinhaus, Martin ^a   Sinuco, Diana ^b   Polster, Johannes ^a   Osorio, Coralia ^b   Schieberle, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

Author keywords

3 sulfanyl 1 hexanol; 3 sulfanylhexyl acetate; Extract dilution analysis; Methyl (R,S) and (S,S) 2 hydroxy 3 methylpentanoate

Indexed keywords

SOLVENT;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; FRUIT; GAS CHROMATOGRAPHY; GUAVA; HUMAN; INDICATOR DILUTION CURVE; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; STEREOISOMERISM; VOLATILIZATION;

CHROMATOGRAPHY, GAS; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; INDICATOR DILUTION TECHNIQUES; MOLECULAR STRUCTURE; ODORS; PSIDIUM; SMELL; SOLVENTS; STEREOISOMERISM; VOLATILIZATION;

PSIDIUM; PSIDIUM GUAJAVA;

EID: 47049106817     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8005245     Document Type: Article

References (52)

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