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Volatile constituents from a guava (Psidium guajava L.) natural flavour concentrate

✍ Scribed by Pino, J. ;Gutierrez, Sarah ;Rosado, A.

Publisher: John Wiley and Sons
Year: 1990
Tongue: English
Weight: 181 KB
Volume: 34
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19900340321

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✦ Synopsis

The volatile constituents of a commercially produced guava natural flavour concentrate were isolated by simultaneous distillation-extraction with diethyl ether. The resultant essence was analyzed by capillary gas chromatography and GC-MS technique. A total of 29 compounds was identified, from which 10 substances could be described for the first time as guave fruit constituents.

a The 4 most intensive peaks are represented Reported for the first time as guava fruit constituent Mass spectral data' 43,

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