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<p>Guava (<i>Psidium guajava</i> L.), an aromatic fruit widely cultivated in tropical and subtropical regions, is renowned globally for its distinctive flavor profile. This study delves into the volatile flavor compound profiling of 27 guava genotypes, including hybrids and germplasm, at the ripe stage. Utilizing gas chromatography-mass spectrometry (GC–MS) and multivariate analyses, the study uncovers the natural volatile profile contributing to guava's distinct aroma. A total of 63 volatile compounds were identified, each playing a role in the sensory characteristics of the guava genotypes. Prominent flavor-contributing compounds included (Z)-3-hexenal, benzaldehydes, (Z)-3-hexenyl acetate, 1,8-cineole, 3-phenylpropyl acetate, butylated hydroxytoluene, β-caryophyllene, (E)-nerolidol, α-cadinol, ledol, and globulol, showcasing the rich diversity of aroma compounds in guava. Multivariate analyses, like principal component, hierarchical cluster analysis and t-SNE, effectively differentiated the guava genotypes based on their volatile profiles, highlighting their huge untapped diversity. The categorical findings of this study provide valuable insights for guava improvement programs aimed at tailoring novel guava genotypes with distinct flavor profiles that meet specific consumer preferences and demands.</p>

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Unravelling the diversity of flavor volatiles in Indian guava (Psidium guajava L.) genotypes using GC–MS and multivariate analyses

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年11月21日

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  • M. R. Chandana,
  • B. R. Vinod,
  • G. Avinash,
  • Virendra S. Rana,
  • Sanjay Kumar Singh,
  • Ram Asrey,
  • Suneha Goswami,
  • Shalini Gaur Rudra,
  • Chavlesh Kumar,
  • Amit Kumar Goswami

摘要

Guava (Psidium guajava L.), an aromatic fruit widely cultivated in tropical and subtropical regions, is renowned globally for its distinctive flavor profile. This study delves into the volatile flavor compound profiling of 27 guava genotypes, including hybrids and germplasm, at the ripe stage. Utilizing gas chromatography-mass spectrometry (GC–MS) and multivariate analyses, the study uncovers the natural volatile profile contributing to guava's distinct aroma. A total of 63 volatile compounds were identified, each playing a role in the sensory characteristics of the guava genotypes. Prominent flavor-contributing compounds included (Z)-3-hexenal, benzaldehydes, (Z)-3-hexenyl acetate, 1,8-cineole, 3-phenylpropyl acetate, butylated hydroxytoluene, β-caryophyllene, (E)-nerolidol, α-cadinol, ledol, and globulol, showcasing the rich diversity of aroma compounds in guava. Multivariate analyses, like principal component, hierarchical cluster analysis and t-SNE, effectively differentiated the guava genotypes based on their volatile profiles, highlighting their huge untapped diversity. The categorical findings of this study provide valuable insights for guava improvement programs aimed at tailoring novel guava genotypes with distinct flavor profiles that meet specific consumer preferences and demands.