Abstract
Volatile compounds were isolated from Costa Rican guava fruit by simultaneous steam distillation-solvent extraction according to the Likens-Nickerson method. Compounds were identified by capillary GC-MS and sensorially characterized by sniffing-GC. One hundred and seventy-three components were identified in the aroma concentrate, from which (E)-beta-caryophyllene, alpha-terpineol, alpha-pinene, alpha-selinene, beta-selinene, delta-cadinene, 4,11-selinadiene, and alpha-copaene were found to be the major constituents. The amounts of aliphatic esters and terpenic compounds were thought to contribute to the unique flavor of this fruit.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have