| Titre : | New sulfur components of pink guava fruit (Psidium guajava L.) (2008) |
| Auteurs : | Robin A. Clery, Auteur ; Christopher J. Hammond, Auteur |
| Type de document : | Article : texte imprimé |
| Dans : | The journal of essential oil research (Vol. 20 n°4, Juillet/Août 2008) |
| Article en page(s) : | pp. 315-317 |
| Note générale : | Génie Chimique |
| Langues : | Anglais |
| Tags : | Psidium guajava Guava Sulfur constituents 3-mercaptohexanol 3-mercaptohexyl acetate |
| Résumé : |
A study of the key sulfur odor components of guava was undertaken by headspace and solvent extraction techniques. GC and GC/MS analysis identified five sulfur components; dimethyl disulfide, dimethyl trisulfide, benzothiazole, 3-mercaptohexanol and 3-mercaptohexyl acetate.
Two of these compounds have not previously been reported as occurring in guava (3-mercapto- hexanol and 3-mercaptohexyl acetate). These compounds have a cassis-like odor and are thought to make an important contribution to the odor of guava. |
| ISSN : | 1041-2905 |
| En ligne : | http://www.tandfonline.com/doi/abs/10.1080/10412905.2008.9700021 |
