Characterization of odour-active compounds of sour guava (Psidium acidum[DC.]Landrum) fruit by gas chromatography-olfactometry and odour activity value was written by Pino, Jorge A.;Trujillo, Reinaldo. And the article was included in Flavour and Fragrance Journal in 2021.COA of Formula: C8H16O2 The following contents are mentioned in the article:
Volatile compounds in sour guava (Psidium acidum [DC.] Landrum) were isolated by headspace-solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE). Analyses were performed by GC-FID and GC-MS. By GC-O, the HS-SPME extract was evaluated by frequency anal., whereas the SAFE extract was assessed by aroma extract dilution anal. (AEDA) and odor activity value (OAV) to find the most odor-active components. Twenty-four volatiles were found as odor-active compounds and contribute to the typical sour guava aroma, from which hexyl acetate, 3-methylbutyl butanoate, (Z)-3-hexenyl acetate, (Z)-3-hexenyl hexanoate, nonanal and (E)-β-ionone presented the highest aroma contribution in sour guava fruit. Results demonstrated a good resemblance between the typical aroma of the fruit and the aroma model. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0COA of Formula: C8H16O2).
Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. COA of Formula: C8H16O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics