A new article published in Food Research International, Volume 129, March 2020, gives the results of a study titled “Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS”
The highlights of the results include:
- Phenolic and aroma compounds of feijoa juice were investigated for the first time.
- Four selected New Zealand grown feijoa cultivars were utilized and compared.
- Seven phenolics and 25 aroma active compounds were identified and quantified.
- Feijoa juice has high phenolic content and significant antioxidant activity.
- Chief aroma notes in feijoa juice were “fruity” and “green, grassy & herbal”.
Further information on the report is available here
