Characterization of volatiles in Guava (Psidium guajava L. cv. Chung-Shan-Yueh-Pa) fruit from Taiwan

Abstract

Guava (Psidium guajava L. cv. Chung-Shan-Yueh-Pa) is a cultivar used for juice processing in Taiwan because of its aroma. Volatile compounds were isolated from guava fruit by simultaneous steam distillation and solvent extraction according to the Likens-Nickerson method. Compounds were identified by capillary GC-MS and sensorily characterized by GC-sniffing. A total of sixty five compounds were identified. The major constituents identified in the guava fruits were: α-pinene, 1,8-cineole, β-caryophyllene, nerolidol, globulol, C6 aldehydes, C6 alcohols, ethyl hexanoate and (Z)-3-hexenyl acetate. The presence of C6 aldehydes, C6 alcohols ethyl hexanoate, (Z)-3-hexenyl acetate, terpenes and 1,8-cineole is thought to contribute to the unique flavor of the guava fruit.