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Nyström, Angelica, 2013. Identification of flavour in fresh feijoa fruit. First cycle, G2E. Uppsala: SLU, Dept. of Food Science



The aim of this study was to extract and identify volatile flavour components from peel, flesh and seeds of feijoa fruit separately and further determine its flavour profile. Obtained information is aimed to be used to develop a new flavour mixture for the food industry. The volatile flavour fraction of feijoa fruit flesh, seeds and skin were isolated by ethanol extraction and steam distillation. Further an organoleptic evaluation was carried out to distinguish flavour differences within the obtained distillates to decrease the number of samples to be analysed by gas chromatography and gas chromatography-mass spectrometry. Gas chromatography analysis resulted in 13 identified flavour compounds of the 23 reference compounds used. Results showed gas chromatography-mass spectrometry to be most successful and this technique presented a great amount of data of which seven compounds are reported for the first time as flavour compounds of feijoa fruit; citronellyl acetate, cis-rose oxide, geraniol acetate, isoamyl acetate, ethyl octanoate, D-limonene and humulane-1,6-dien-3-ol. Further analysis is needed to evaluate the extent of unique findings of flavour compounds and to evaluate how they contribute to the flavour of feijoa fruit to be able to produce a flavour mixture for the food industry.

Main title:Identification of flavour in fresh feijoa fruit
Authors:Nyström, Angelica
Supervisor:Savage, Geoffrey
Examiner:Dimberg, Lena
Series:Publikation / Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap
Volume/Sequential designation:375
Year of Publication:2013
Level and depth descriptor:First cycle, G2E
Student's programme affiliation:NY002 Agricultural Programme - Food Science 270 HEC
Supervising department:(NL, NJ) > Dept. of Food Science
Keywords:feijoa fruit, extraction, distillation, organoleptic evaluation, gas chromatography-mass spectrometry, D-limonene, cis-rose oxide
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Subject. Use of subject categories until 2023-04-30.:Food science and technology
Deposited On:30 May 2013 06:22
Metadata Last Modified:30 May 2013 06:22

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