<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2221-2442</journal-id>
<journal-title><![CDATA[Revista CENIC Ciencias Químicas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. CENIC Cienc. Quím.]]></abbrev-journal-title>
<issn>2221-2442</issn>
<publisher>
<publisher-name><![CDATA[Centro Nacional de Investigaciones Científicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2221-24422021000100072</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Analysis of volatile compounds of sour guava (Psidium acidum [DC.] Landrum) using headspace-solid phase microextraction]]></article-title>
<article-title xml:lang="es"><![CDATA[Análisis de los compuestos volátiles de la guayaba ácida (Psidium acidum [DC.] Landrum) mediante microextracción en fase sólida del espacio de cabeza]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pino]]></surname>
<given-names><![CDATA[Jorge A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez]]></surname>
<given-names><![CDATA[Julio C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Trujillo]]></surname>
<given-names><![CDATA[Reinaldo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carvajal]]></surname>
<given-names><![CDATA[Carol]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Food Industry Research Institute Department of Aroma ]]></institution>
<addr-line><![CDATA[Guatao La Havana]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,University of Havana Pharmacy and Food Institute Department of Foods]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Toxicology National Center  ]]></institution>
<addr-line><![CDATA[ La Havana]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,University of Ciego de Avila Center of Bioplants ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<volume>52</volume>
<numero>1</numero>
<fpage>72</fpage>
<lpage>79</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2221-24422021000100072&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2221-24422021000100072&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2221-24422021000100072&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Application of headspace-solid phase microextraction combined with gas chromatography coupled to flame ionization, mass spectrometry and olfactometric detectors was used to analyze, for the first time, the volatile compounds of sour guava (Psidium acidum [DC.] Landrum) and to estimate the most odor-active compounds. According to the global odor trapped in the fiber, a comparison between 100 (m PDMS, 65 (m PDMS/DVB, 50/30 (m DVB/CAR/PDMS and 85 (m CAR/PDMS fibers showed that the 50/30 (m DVB/CAR/PDMS fiber was the most adequate to analyze the volatile compounds of this fruit. The analyses led to the identification of 128 compounds, including 49 esters (88.7 % of the total volatile composition), 20 terpenes (0.9 %), 14 alcohols (3.8 %), 14 aldehydes (0.7 %), 13 acids (2.4 %), 7 ketones (0.5 %), 5 hydrocarbons (0.1 %), 3 oxides (2.4 %), 2 furans (0.1 %) and one S-compound (traces). Major components (&gt; 8 %) were (Z)-3-hexenyl acetate, butyl butanoate, butyl acetate, methyl octanoate, methyl hexanoate and hexyl acetate. Twenty-six of them were considered as odor-active compounds and contribute to the typical sour guava aroma, from which the most important were (Z)-3-hexenyl acetate, hexyl acetate, 3-methylbutyl butanoate and (Z)-3-hexenyl hexanoate. The relevance of aliphatic esters, particularly those related to C6 compounds, as odor-active compounds of sour guava fruit was tentatively demonstrated.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La aplicación de la microextracción en fase sólida del espacio de cabeza combinada con la cromatografía de gases acoplada con detectores de llama de hidrógeno, masas y olfatométrico fue empleada para analizar, por primera vez, los compuestos volátiles de la guayaba ácida (Psidium acidum [DC.] Landrum) y para estimar los compuestos más activos en el aroma de la fruta. De acuerdo con el olor global atrapado en la fibra, una comparación entre las fibras de 100 (m PDMS, 65 (m PDMS/DVB, 50/30 (m DVB/CAR/PDMS y 85 (m CAR/PDMS mostró que la fibra de 50/30 (m DVB/CAR/PDMS fue la más adecuada para analizar los compuestos volátiles de esta fruta. El análisis permitió la identificación de 128 compuestos, incluyendo 49 ésteres (88.7 % de la composición volátil total), 20 terpenos (0.9 %), 14 alcoholes (3.8 %), 14 aldehídos (0.7 %), 13 ácidos (2.4 %), 7 cetonas (0.5 %), 5 hidrocarburos (0.1 %), 3 óxidos (2.4 %), 2 furanos (0.1 %) y un compuesto azufrado (trazas). Los componentes mayoritarios (&gt; 8 %) fueron el acetato de (Z)-3-hexenilo, butanoato de butilo, acetato de butilo, octanoato de metilo, hexanoato de metilo y acetato de hexilo. De ellos, 26 fueron considerados como compuestos activos del aroma y contribuyen al típico aroma de la guayaba ácida, de los cuales los más importantes fueron el acetato de (Z)-3-hexenilo, acetato de hexilo, butanoato de 3-metilbutilo y hexanoato de (Z)-3-hexenilo. La relevancia de los ésteres alifáticos, particularmente aquellos relacionados a los compuestos C6, como compuestos activos del aroma de la guayaba ácida fue tentativamente demostrada.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[sour guava]]></kwd>
<kwd lng="en"><![CDATA[Psidium acidum]]></kwd>
<kwd lng="en"><![CDATA[volatile compounds]]></kwd>
<kwd lng="en"><![CDATA[headspace-solid phase microextraction]]></kwd>
<kwd lng="es"><![CDATA[guayaba ácida]]></kwd>
<kwd lng="es"><![CDATA[Psidium acidum]]></kwd>
<kwd lng="es"><![CDATA[compuestos volátiles]]></kwd>
<kwd lng="es"><![CDATA[microextracción en fase sólida del espacio de cabeza.]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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