Characterization of Volatiles in Guava (Psidium guajava L. cv. Chung-Shan-Yueh-Pa) Fruit from Taiwan
HSIN-CHUN CHEN1, MING-JEN SHEU1 AND CHUNG-MAY WU2*
1. Department of Horticulture, National Taiwan University, No.1, Sec. 4, Roosevelt Rd., Taipei City 106, Taiwan, R.O.C
2. Department of Food and Nutrition, Hungkuang University, No.34, Chung-Chie Rd., Sha Lu, Taichung 433, Taiwan, R.O.C
(Received: March 13, 2006; Accepted: September 14, 2006)
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.
Key words: Taiwan, guava, volatile compounds, flavor, GC-sniffing, simultaneous steam distillation and solvent extraction