ARS | Publication request: Determination of Aroma Active Compounds in Kiwi and Guava by Multidimensional Gas Chromatography (Gc/gc-O)

Submitted to: Meeting Proceedings
Publication Type: Proceedings/Symposium
Publication Acceptance Date: July 10, 2003
Publication Date: N/A

Interpretive Summary: The active aroma profile in fruit purees of kiwi and pink guava analyzed by means of gas chromatography mass spectrometry (GC-MS) and multidimensional gas chromatography olfactometry (GC/GC-O) are reported. The olfactometric analysis lead to the determination of more than 80% of the active aroma components detected by means of GC-MS. A total of 20 and 15 components constitute the chromatographic profile of kiwi and guava respectively, nevertheless a total of 26 and 34 aromatically active compounds defines the pleasant aroma of these tropical fruits.

Technical Abstract: The profile of aroma-active compounds in kiwi and rose guava purees was analyzed using gas chromatography-mass spectrometry (GC-MS) and multi-dimensional gas-olfactometry chromatography (GC/GC-O). The results show the importance of olfactometric analysis in the study of aroma profile, provided that this technique allows the identification of components undetected by GC-MS and justifies the importance of the olfactometric threshold level of each component for its contribution to overall aroma. Thus, the olfactometric analysis yielded the determination of more than 80% of the aroma active components detected at trace levels with the GC-MS technique. A total of 20 and 15 components constitute the chromatographic profile of kiwi and guava, respectively, although a total of 26 and 34 aroma-active compounds respectively, define the pleasant aroma of these tropical fruits.