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THE AROMA OF GUAVAS - KEY AROMA COMPOUNDS AND INFLUENCE OF TISSUE DISRUPTION

机译：瓜维斯的香气 - 关键的香气化合物和组织破坏的影响

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Guavas are the fruits of Psidium guajava L., a tree native to tropical America. For this study fruits of the variety regional roja from Colombia were used. These fruits (Figure 1) have a more or less spherical shape and a diameter of approximately 6 cm. At maturity the outer skin is of a greenish yellow color and the fruit flesh containing the seeds is pink to red. The fruits of this variety are well-known for their pleasant aroma, which is characterized by green/grassy, fruity and sulfury/grapefruit-like notes.

机译：瓜维斯是Psidium Guajava L.的果实，是热带美国的树。对于这项研究来自哥伦比亚的各种区域Roja的水果。这些水果（图1）具有或多或少的球形形状和直径约为6cm。在成熟时，外皮是一种绿色黄色，含有种子的果肉是粉红色的红色。这种品种的果实是令人愉快的香气所熟知的，其特征是绿色/草地，果味和芦荟/葡萄柚备注。

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《International Flavor Conference》|2010年||共6页
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M. Steinhaus; D.C. Sinuco; J. Polster;
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中图分类食品化学;
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1. Characterization of the Key Aroma Compounds in Pink Guava(Psidium guajava L.)by Means of Aroma Re-engineering Experiments and Omission Tests [J] . MARTIN STEINHAUS, DIANA SINUCO, JOHANNES POLSTER Journal of Agricultural and Food Chemistry . 2009,第7期

机译：通过香气再造实验和遗漏测试表征番石榴中的关键香气化合物
2. Characterization of the aroma-active compounds in pink guava (Psidium guaiava, L.) by application of the aroma extract dilution analysis [J] . Steinhaus M, Sinuco D, Polster J, Journal of Agricultural and Food Chemistry . 2008,第11期

机译：应用香气提取物稀释分析法对粉红番石榴（Psidium guaiava，L。）中香气活性化合物的表征
3. Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission [J] . J. Wang, Z. J. Yang, L. Y. Xu, Journal of dairy science . 2021,第2期

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4. THE AROMA OF GUAVAS - KEY AROMA COMPOUNDS AND INFLUENCE OF TISSUE DISRUPTION [C] . M. Steinhaus, D.C. Sinuco, J. Polster International Flavor Conference . 2010

机译：瓜维斯的香气 - 关键的香气化合物和组织破坏的影响
5. Identification of the key aroma active compounds of propolis collected from central New Jersey over three consecutive years [D] . Tomaszewski, Monika Jozefa 2016

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6. Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou THSL) by Aroma Extract Dilution Analysis (AEDA) Odor Activity Value (OAV) and Sensory Evaluation Experiments [O] . Dandan Pu, Yuyu Zhang, Huiying Zhang, 2020

机译：传统的湖南烟熏猪肉腿（LarouTHSL）中主要香气化合物的特征在于香气提取物稀释分析（AEDA）气味活性值（OAV）和感官评估实验
7. Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis [O] . Yukiko Takakura, Hiroki Osanai, Takuya Masuzawa, 2014

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THE AROMA OF GUAVAS - KEY AROMA COMPOUNDS AND INFLUENCE OF TISSUE DISRUPTION

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