Analysis of the Volatile Compounds of Psidium cattleianum Sabine Fruit from Reunion Island

Abstract

Volatile aroma compounds from red (Psidium cattleianum, Sabine) and yellow (Psidium cattleianum, Sabine, var. lucidum Hort.) guava fruits were analyzed by GC and GC/MS. Among the compounds identified were: 31 hydrocarbons, 9 acetals, ethers and oxides, 13 aldehydes, 13 ketones, 30 esters, 48 alcohols, 2 acids, 2 sulfur-containing compounds, 4 phenol derivatives, menthofuran and coumarin. The following compounds are thought to contribute to the aroma of the red fruit. Fruity notes are due to ethyl esters (C₄-C_l6), tiglates, cinnamates, while floral notes can be attributed mainly to terpenic alcohols, 2-phenylethyl alcohol, β-ionone and 1-phenylpropane-1,2-dione. Spicy notes may be due to cinnamaldehyde, eugenol, methyl isoeugenols, while burnt notes are due to furfural and 2-acetylfuran. The herbaceous, slightly spicy-like odor can be attributed to 2-tridecanone and the sweet and balsamic notes to benzyl benzoate. The guava aroma is characterized by the quasi absence of lactones.

Key Word Index:

• Psidium cattleianum
• Myrtaceae
• volatile constituents