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Comparative analysis of aroma compounds and sensorial features of strawberry and lemon guavas (Psidium cattleianum Sabine).
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The aroma of strawberry and lemon guava fruits (Psidium cattleianum Sabine) was studied by sensory analysis, gas chromatography-olfactometry (GC-O) and quantitative analysis. Volatiles released from the pulps were collected in a trapping system consisting of LiChrolut EN resins and eluted with
Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit.
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Volatile compounds were isolated from strawberry guava fruit by simultaneous steam distillation-solvent extraction according to Likens-Nickerson. Compounds were identified by capillary GC-MS and sensorially characterized by sniffing GC. Two hundred and four compounds were identified in the aroma
Comparative analysis of the chemical composition and antioxidant activity of red (Psidium cattleianum) and yellow (Psidium cattleianum var. lucidum) strawberry guava fruit.
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Strawberry guava (Psidium cattleianum Sabine) is a native fruit of Brazil widely consumed fresh and used in the food industry. In this context, the present study deals with the chemical characterization and the antioxidant activity of the red (Psidium cattleianum) and yellow (P. cattleianum var.
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