Free and Glycosidically Bound Volatiles in Guava Leaves (Psidium guajava L.) Palmira ICA-I Cultivar

García, Mady; Quijano, Clara E.
March 2009
Journal of Essential Oil Research;Mar/Apr2009, Vol. 21 Issue 2, p131
Academic Journal
Free and glycosidically bound volatiles obtained from the guava leaves (Psidium guajava L.) by liquid-liquid extraction and by chromatography, followed by enzymatic hydrolysis with non-selective pectinase respectively, were analyzed by capillary GC and GC/MS analyses. A total of 39 free volatiles were detected (total amount of 1328 μg/kg), with the major components being α-copaene, β-caryophyllene, and cadina-1,4-diene. Among the 47 detected glycosidically bound compounds (total amount of 7050 μg/kg), hexanol, benzyl alcohol, and (E)-3-hexenoic acid were found to be the major constituents. In aroma evaluation, the free volatile fraction showed a guava leaf-like aroma whereas the bound fraction was odorless. However, the characteristic herbaceous-green-fatty aroma was noted in the bound fraction after enzymatic hydrolysis. Upon the combination of the free and hydrolyzed bound fractions, a strongly fresh, guava leaf-like aroma was perceived.


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