Characterization of the key aroma compounds in pink guawa (Psidium guajawa L.) by means of aroma Re-engineering experiments and Omission Tests

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 7, 2009, Pages 2882-2888

  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

(Z) 3 hexenal formation; Aroma reconstitute; Omission tests; Pink guava; Psidium guajava L.; Stable isotope dilution assay

Indexed keywords

ACETALDEHYDE; HEXOBARBITAL;

ARTICLE; CHEMISTRY; FRUIT; GUAVA; HUMAN; INDICATOR DILUTION CURVE; ISOTOPE LABELING; MASS FRAGMENTOGRAPHY; ODOR;

ACETALDEHYDE; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEXOBARBITAL; HUMANS; INDICATOR DILUTION TECHNIQUES; ISOTOPE LABELING; ODORS; PSIDIUM; SMELL;

CITRUS X PARADISI; PSIDIUM; PSIDIUM GUAJAVA;

EID: 64549140737     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803728n     Document Type: Article

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