ArticleFood chemistry: X2025
Comparative analysis of the aroma characteristics of three different cultivars of guavas under different storage conditions using HS-SPME-GC-MS and HS-GC-IMS.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Effects of the Combined Treatment of NO and HVEF on the Flavor Quality of Muscat Grapes During Cold Storage.Journal of food science · 2026Article
- Analysis of characteristic flavor compounds in coffee peels subjected to different thermal processing treatments based on GC-IMS and HS-SPME-GC-MS combined with chemical pattern recognition.Food chemistry: X · 2026Article
- Comparison of volatile compounds in Grifola frondosa under different cooking methods using HS-SPME-GC-MS and HS-GC-IMS.Food chemistry: X · 2026Article
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Authors and funding
8 authors.
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Abstract
Volatile compounds of Pearl, Red, and Carmine red guava stored at ambient temperature and 6 °C were analyzed using HS-SPME-GC-MS and HS-GC-IMS. Esters and aldehydes were found to be the main volatile compounds of guava. GC-MS and sensory analysis indicated guava exhibited optimal flavor characteristics at ambient storage for 4 days. GC-IMS analysis showed that the Carmine red guava contained higher concentrations of most volatile compounds compared to the other two varieties e.g. 3-methylbutyl butanoate, methyl butyrate, butanoic acid hexyl ester, and 2-methylbutanal. The compounds in Red guava stored for 4 days increased significantly, including ethyl propanoate, Δ
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