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Abstract

The volatile constituents emanating from intact feijoa fruit during storage were concentrated on to Tenax GC using a headspace trapping technique. Analysis by gas chromatography and gas chromatography-mass spectrometry led to the identification of 11 components of which myrcene, ethyl hexanoate, trans β-ocimene, 2-heptyl butanoate, cis hex-3-enyl butanoate and cis hex-3-enyl hexanoate are reported for the first time. Measurement of sequential changes in the aroma profile following natural abscission of the fruit suggests that ethyl benzoate may be an important compound in determining optimum ripeness of feijoa. Gas chromatographic sniffing trials on the headspace concentrate led to the conclusion that ethyl butanoate, methyl benzoate and ethyl benzoate are important in the aroma of intact feijoa fruit.