Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/12/2002
Publication Date: 1/8/2003
Citation: JORDAN, M.J., MARGARIA, C.A., SHAW, P.E., GOODNER, K.L. VOLATILE COMPONENTS AND AROMA ACTIVE COMPOUNDS IN AQUEOUS ESSENCE AND FRESH PINK GUAVA FRUIT PUREE (PAIDIUM GUAJAVA L.) BY GC/MS AND MULTIDIMENSIONAL GC-GC/O. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2003. v. 51. p. 1421-1426. Interpretive Summary: Aqueous essences of tropical fruits are being used by the flavor industry in a wide range of applications to enhance product acceptance. Therefore it is important to characterize the aromatic profile of these aqueous essences. All of the research concluded to date has been related to the volatile components found in the whole fruit, puree, juice or essential oil. But no research on the aromatic profile of the aqueous essence of guava fruit has been completed. Characterization of the aromatic profile in commercial guava essence and fresh fruit puree yielded a total of 51 components quantified. Two components were quantified for the first time as constituents of the aromatic profile in this fruit. In the olfactometric analysis a total of 43 and 48 aroma active components were detected by the panelists in commercial essence and fruit puree, respectively.
Technical Abstract: Characterization of the aromatic profile in commercial guava essence and fresh fruit puree by GC-MS yielded a total of 51 components quantified. One component, 2-methyl-1-butanol, was quantified for the first time as a constituent of the aromatic profile in this fruit. Commercial essence was characterized to present a volatile profile rich in components with low molecular weight, especially alcohols, esters and aldehydes, whereas in the fresh fruit puree, terpenic hydrocarbons and 3-hydroxy-2-butanone were the most abundant components. In the olfactometric analysis a total of 43 and 48 aroma active components were detected by the panelists in commercial essence and fruit puree, respectively. This technique allowed the detection of 15 aromatic active components that could not have been quantified by GC-MS (hexanal, 2,3-butanediol, butyl acetate, 3-methylbutanoic acid, heptanal, furfural, a-pinene, 1-octen-3-ol, (E)-2-octen-1-ol, furaneol, borneol, benzyl acetate, 2-phenylethyl acetate, (E,E)-2,4-decadienal, and (Z)-3-hexenyl hexanoate), and new components were described for the first time as active aromatic constituents in pink guava fruit (3-penten-2-ol, 2-butenyl acetate, ethyl 3-hydroxy-hexanoate, and 2-methylbutyl hexanoate). Principal differences between the aroma of the commercial guava essence and the fresh fruit puree could be related to acetic acid, 3-hydroxy-2-butanone, 3-methyl-1-butanol, 2,3-butanediol, 3-methylbutanoic acid, (Z)-3-hexen-1-ol, 6-methyl-5-hepten-2-one, limonene, octanol, ethyl octanoate, benzenepropanol, cinnamyl alcohol, copaene, and an unknown component since they were perceived at a higher frequency of detections in the fruit puree than in the essence. (E)-2-hexenal seems to be more significant to the aroma of the commercial essence than of fresh fruit puree.