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

European Food Research and Technology

Volumn 230, Issue 6, 2010, Pages 859-864

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

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Guava; Odour activity values; Odour active compounds; Psidium guajava; Ripening; Stable isotope dilution analysis

Indexed keywords

1-HEXANOL; ACTIVE COMPOUNDS; ALIPHATIC ESTERS; COLOMBIANS; CONCENTRATION OF; FURANONES; ISOTOPIC DILUTION; PSIDIUM GUAJAVA; STABLE ISOTOPE DILUTION; SULPHUR COMPOUNDS;

ALDEHYDES; ESTERS; RADIOISOTOPES; SULFUR;

ODORS;

PSIDIUM; PSIDIUM GUAJAVA;

EID: 77950539779     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1232-8     Document Type: Article

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