VOLATILE CONSTITUENTS OF SIX CULTIVARS OF MATURE GUAVA (PSIDIUM GUAJAVA L.) FRUITS FROM TAIWAN

The chemical composition of mature fruits isolated from six different cultivars of guava (Psidium guajava L.) grown in Taiwan have been studied by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography (GC) and gas chromatography-mass spectrometry analysis (GC-MS). A total of 35 compounds were identified, including 24 terpene hydrocarbons, 2 terpene alcohols, and minor constituents including 1 alcohol, 2 aldehydes, 3 esters, 1 terpene ester and 2 terpene oxides.
Although the volatile constituents of the six cultivars were similar, with β-caryophyllene (47.74–58.28%) and aromadendrene (7.11–14.58%) as the major constituents in all cultivars, quantitative differences in the composition of some constituents were observed. P. guajava L. cv.
Chan-Shan Bar contained higher percentages of 3-hexenyl acetate, 1,8-cineole, and allo-ocimene than other species.

XXVII International Horticultural Congress – IHC2006: International Symposium on Plants as Food and Medicine: The Utilization and Development of Horticultural Plants for Human Health

H.-C. Chen, M.-J. Sheu, L.-Y. Lin, C.-M. Wu

β-caryophyllene, volatile, GC, GC-MS

https://doi.org/10.17660/ActaHortic.2008.765.34