Tropical Fruit Flavour

Abstract

Guava is native to Central America. It was distributed into other parts of tropical and subtropical areas such as Asia, South Africa, Egypt, and Brazil by the early seventeenth century [49]. Some examples of impact-flavour compounds have already been identified in guava: β-ionone [58], terpene hydrocarbons [63], and esters [43] could be mentioned.Essences of pink and white fresh guava obtained by direct extraction of flesh juices with dichloromethane revealed that the total amount of C6 aldehydes, alcohols, and acids comprised 20 and 44% of the essence of fresh white and pink guavas, respectively [49]. The flavour of the Costa Rican guava has been described as sweet with strong fruity, woody-spicy, and floral notes [53]. One hundred and seventy-three volatile compounds were isolated by simultaneous steam distillation-solvent extraction. The terpenes and terpenic derivatives were found in this fruit in major concentrations and were strong contributors to tropical fruit notes (Fig. 8.1). The aliphatic esters contributed much to its typical flavour.Characterisation of the aromatic profile in commercial guava essence and fresh fruit puree extracted with solvent yielded a total of 51 components [29]. Commercial essence was shown to be rich in components with low molecular weight, especially alcohols, esters, and aldehydes, whereas in the fresh fruit puree terpenic hydrocarbons and 3-hydroxy-2-butanone were the most abundant components.

Aroma Perception of Rose Oxide, Linalool and α-Terpineol Combinations in Gewürztraminer Wine

“…Tropical fruit aromas in wine are traditionally associated with esters and volatile thiols, and not with monoterpenes [46]. Although linalool and α-terpineol are important components of passionfruit [47,48]. This combination of high concentrations of the two compounds may be another possible compound combination for tropical fruit aromas, which has been largely overlooked in wine.…”

Volatile constituents of exotic fruits from Brazil

“…The flavor compositions of different tropical fruits have already been described for guava, banana, mango, melon, papaya, passion fruit, pineapple, cupuaçu and bacuri (Maróstica & Pastore, 2007) and also for other Brazilian fruits (Augusto, Valente, Tada, & Rivellino, 2000;Franco & Shibamoto, 2000). In this paper, the volatile constituents of other exotic fruits -Brazilian cherry, acerola, jackfruit, starfruit, and fruits from the genera Annonas and Spondias -are reviewed.…”

Flavour of Papaya (Carica papaya L.) Fruit

“…2004). Papaya possesses a characteristic aroma, which is due to several volatile components, such as alcohols, esters, aldehydes, and sulphur compounds (Marostica & Pastore 2007). Like many other climacteric fruits, papaya undergoes a variety of physical and chemical changes after harvest (Shiota 1991).…”