Peer-Reviewed Research Database

Feijoa — 1,211 papers

Papers mentioning feijoa or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the feijoa research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Chinese Academy of Sciences

Inserm

State Key Laboratory of Food Science and Technology

Harvard University

Ministry of Agriculture and Rural Affairs

University of Copenhagen

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2026 Food research international (Ottawa, Ont.) aroma analysis

Integrating the use of feijoa pulp and peel (Acca sellowiana) in kombucha fermentation: a sustainable approach to promote functionality and sensory acceptability.

This study investigated the impact of incorporating feijoa (Acca sellowiana) pulp and peel tea on the chemical composition, bioactive compounds, and sensory acceptability of kombuc... Read full abstract on PubMed →

PMID: 41819930 DOI: 10.1016/j.foodres.2026.118781

2025 Journal of the science of food and agriculture other

Exogenous melatonin preserves quality and inhibits browning of fresh-cut feijoa through regulation of oxidative stress and phenylpropanoid metabolism during cold storage.

BACKGROUND: In recent years, the increasing demand for healthy, convenient, and ready-to-eat food has led to fresh-cut fruit becoming increasingly popular. However, mechanical dama... Read full abstract on PubMed →

PMID: 40751403 DOI: 10.1002/jsfa.70057

2025 gc ms

Volatile aromatic substances analysis of different temperature stored 'Docteur Jules Guyot' pear (Pyrus communis L.).

During the post-ripening process of 'Docteur Jules Guyot' pear, the aroma of the fruit gradually becomes richer with increasing maturity. In this study, the volatile substances in... Read full abstract on PubMed →

PMID: 40276714 DOI: 10.3389/fpls.2025.1572093 Full text on PMC

2025 other

Enhancing Plum Wine Safety and Aroma Using Pulsed Electric Field Pretreatment.

Traditional soaking plum wine production is time-consuming and often results in high levels of bitter amygdalin and toxic cyanide, posing health risks. In this study, response surf... Read full abstract on PubMed →

PMID: 41302451 DOI: 10.3390/molecules30224393 Full text on PMC

2025 other

Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC) Actinidia arguta juice.

Sterilisation is one of the most important means to extend the shelf life of fruit juices. In this paper, the effects of four sterilisation methods, ultraviolet (UV), ultrasonic (U... Read full abstract on PubMed →

PMID: 40160713 DOI: 10.1016/j.fochx.2025.102354 Full text on PMC

2025 LWT aeda

Integration of GC-MS, ROAV, and chemometrics to characterize key differential volatile compounds in wild and cultivated blueberries from Northeast China

The flavor of blueberries influences consumers' purchasing behavior and satisfaction, holding significant research value for enhancing market competitiveness. In this study, we ana... Read full abstract on PubMed →

PMID: doi:10.1016/j.lwt.2025.117950 DOI: 10.1016/j.lwt.2025.117950

2024 other

Synergistic antimicrobial interaction of plant essential oils and extracts against foodborne pathogens.

Essential oils (EOs) and plant extracts have demonstrated inhibitory activity against a wide range of pathogenic bacteria. In this study, the chemical composition of manuka, kanuka... Read full abstract on PubMed →

PMID: 38370080 DOI: 10.1002/fsn3.3834 Full text on PMC

2024 other

Rapid Determination of Different Ripening Stages of Occidental Pears (Pyrus communis L.) by Volatile Organic Compounds Using Proton-Transfer-Reaction Mass Spectrometry (PTR-MS).

Determination of Occidental pear (Pyrus communis) ripening is difficult because the appearance of Occidental pears does not change significantly during the ripening process.... Read full abstract on PubMed →

PMID: 38397597 DOI: 10.3390/foods13040620 Full text on PMC

2024 MDPI aeda

Assessing the Impact of Commercial Lachancea thermotolerans Immobilized in Biocapsules on Wine Quality: Odor Active Compounds and Organoleptic Properties

As a result of climate change, the phenology of grapes has been altered, mainly by increasing the sugar content and decreasing the acidity of ripe grapes. This shift, when the must... Read full abstract on PubMed →

PMID: doi:10.3390/fermentation10060303 DOI: 10.3390/fermentation10060303

2023 aroma analysis

Agronomic, Physicochemical, Aromatic and Sensory Characterization of Four Sweet Cherry Accessions of the Campania Region

Sweet cherries (Prunus avium L.) are greatly appreciated fruits worldwide due to their taste, color, nutritional value, and beneficial health effects. The characterization of auto... Read full abstract on PubMed →

PMID: doi:10.3390/plants12030610 DOI: 10.3390/plants12030610

2021 International journal of biological macromolecules pharmacology

Application in situ of biodegradable films produced with starch, citric pectin and functionalized with feijoa (Acca sellowiana (Berg) Burret) extracts: An effective proposal for food conservation.

In this study, biodegradable films produced with starch, citric pectin, and functionalized with antioxidant compounds from feijoa (Acca sellowiana (Berg) Burret) were in situ appli... Read full abstract on PubMed →

PMID: 34450148 DOI: 10.1016/j.ijbiomac.2021.08.146

2020 Journal of chemical ecology gc ms

Electrophysiological and Behavioral Responses of Queensland Fruit Fly Females to Fruit Odors.

Females of the Queensland fruit fly (QFF), Bactrocera tryoni, are amongst the most damaging pests of horticulture in Australia and neighboring countries. Females can lay eggs into... Read full abstract on PubMed →

PMID: 32062821 DOI: 10.1007/s10886-019-01143-8

2020 Food chemistry aeda

Sensory approach and chiral analysis for determination of odour active compounds from feijoa (Acca sellowiana).

The odour-active compounds of feijoa (Acca sellowiana), were isolated by Solvent-Assisted Flavour Evaporation (SAFE). By application of GC-O and the aroma extract dilution analysis... Read full abstract on PubMed →

PMID: 32078992 DOI: 10.1016/j.foodchem.2020.126383

2020 Food chemistry gc ms

Volatilome study of the feijoa fruit [Acca sellowiana (O. Berg) Burret.] with headspace solid phase microextraction and gas chromatography coupled with mass spectrometry.

Feijoa is a subtropical bush of the Myrtaceae family. It has unique fruit with organoleptic properties that make it an exotic fruit. Head space solid phase microextraction (HS-SPME... Read full abstract on PubMed →

PMID: 32454261 DOI: 10.1016/j.foodchem.2020.127109

2020 gc ms

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 phenolic compounds and aroma active compounds in feijoa (Acca sellowiana (O.Berg) Burret) juice from four New Zealand grown cultivars (Apollo, Unique, Opal Star, and Wiki Tu) w... Read full abstract on PubMed →

PMID: 32036883 DOI: 10.1016/j.foodres.2019.108873

2019 'MDPI AG' gc ms

Feijoa Fruit Peel: Micro-morphological Features, Evaluation of Phytochemical Profile, and Biological Properties of Its Essential Oil

Acca sellowiana (O. Berg) Burret (Feijoa) is an evergreen shrub, belonging to the Mirtaceae family. The aim of this study was to investigate the micromorphological features of the... Read full abstract on PubMed →

PMID: doi:10.3390/antiox8080320 DOI: 10.3390/antiox8080320

2007 pharmacology

Inhibition of inducible Nitric Oxide Synthase expression by an acetonic extract from Feijoa sellowiana Berg. fruits.

Feijoa sellowiana Berg. fruits and especially the acetonic extract have been shown to possess biological activities, although the responsible compounds have never been identified.... Read full abstract on PubMed →

PMID: doi:10.1021/jf070510d DOI: 10.1021/jf070510d

2025 sensory panel

Aroma Characterization and Key Volatile Identification in Wuyi Rock Tea Prepared from Wuyi Mingcong Tea Plant Varieties

Wuyi Mingcong (WYMC) is a distinctive tea germplasm resource from Wuyi Mountain, known for its unique aroma and quality characteristics. However, the aroma quality of WYMC has been... Read full abstract on PubMed →

PMID: doi:10.3390/horticulturae11121414 DOI: 10.3390/horticulturae11121414

2024 The journal of physical chemistry. A other

Gas-Phase Kinetics of a Series of cis-3-Hexenyl Esters with OH Radicals under Simulated Atmospheric Conditions.

The present relative kinetic study reports on the experimentally determined gas-phase reaction rate coefficients of OH radicals with a series of seven cis-3-hexenyl esters. The exp... Read full abstract on PubMed →

PMID: 39031125 DOI: 10.1021/acs.jpca.4c03069 Full text on PMC

2022 International journal of biological macromolecules aroma analysis

Expressional and functional comparisons of five clustered odorant binding proteins in the brown marmorated stink bug Halyomorpha halys.

Odorant-binding proteins (OBPs) play essential roles in the functioning of insect peripheral olfactory systems. To fully understand the olfactory roles of OBPs in Halyomorpha halys... Read full abstract on PubMed →

PMID: 35307458 DOI: 10.1016/j.ijbiomac.2022.03.084

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.