| Fruit aroma is one of the important fruit quality traits, this research compared the volatile components of guava fruit (Psidium guajava L.) with different flesh color by headspace solidphase microextraction and gas chromatography-mass spectrometric. There were totally 40 volatile compounds identified in guava fruit, and ester was the predominant volatile compound, followed by aldehyde and alcohol. The number of volatiles of red-fleshed guava fruit was more than that of white-fleshed guava fruit, especially the species and relative contents of esters. Alcohol and aldehyde were the main compounds in white-fleshed guava fruit (the relative content was 84%), while the relative contents of alcohol and aldehyde were 69% and the relative content of ester was 24.37% in red-fleshed guava fruit. Hexanal and 2-hexenal were the important aldehydes in different guava fruits, and 3-hexenyl acetate was the main ester in guava fruit. Different relative contents of esters in guava fruit were the main reason leading to different fruit aromas. |
