Characterization of Volatiles in Guava (Psidium guajava L. cv. Chung-Shan-Yueh-Pa) Fruit from Taiwan

中山月拔(Psidium guajava L. cv. Chung-Shan-Yueh-Pa)揮發性成分及香氣描述之研究

陳信君(Hsin-Chun Chen) ； 許明仁(Ming-Jen Sheu) ； 吳淳美(Chung-May Wu)

《藥物食品分析》 14卷4期 (2006/12) Pp. 398-402

摘要

中山月拔(Psidium guajava L. cv. Chung-Shan-Yueh-Pa)為台灣特有之番石榴，由於該品種之番石榴具有較佳的加工特性及特殊香氣，為製造番石榴果汁之主要品種。本研究以同時蒸餾萃取法結合氣相層析法(gas chromatography, GC)、氣相香氣描述法(GC-sniffing)及氣相層析質譜儀(gas chromatograph-mass spectrometer, GC/MS)進行中山月拔果實揮發性成分之分析、描述及鑑定。結果分析及鑑定出65種揮發性成分，主要成分為α-pinene、1,8-cineole、β-caryophyllene、nerolidol、globulol、六碳醛、六碳醇、ethyl hexanoate及(Z)-3-hexenyl acetate。以氣相香氣描述法描述出六碳醛、六碳醇、ethyl hexanoate、(Z)-3-hexenyl- acetate、萜類化合物及1, 8-cineole 為中山月拔獨特香氣成分。

關鍵字

台灣 ； 番石榴 ； 揮發性成分 ； 香氣 ； 香氣描述法 ； 同時蒸餾萃取法

並列摘要

Guava (Psidium guajava L. cv. Chung-Shan-Yueh-Pa) is a cultivar used for juice processing in Taiwan because of its aroma. Volatile compounds were isolated from guava fruit by simultaneous steam distillation and solvent extraction according to the Likens-Nickerson method. Compounds were identified by capillary GC-MS and sensorily characterized by GC-sniffing. A total of sixty five compounds were identified. The major constituents identified in the guava fruits were: α-pinene, 1,8-cineole, β-caryophyllene, nerolidol, globulol, C6 aldehydes, C6 alcohols, ethyl hexanoate and (Z)-3-hexenyl acetate. The presence of C6 aldehydes, C6 alcohols, ethyl hexanoate, (Z)-3-hexenyl acetate, terpenes and 1,8-cineole is thought to contribute to the unique flavor of the guava fruit.

並列關鍵字

Taiwan ； guava ； volatile compounds ； flavor ； GC-sniffing ； simultaneous steam distillation and solvent extraction