𝔖 Bobbio Scriptorium
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Volatile constituents of feijoa—headspace analysis of intact fruit

✍ Scribed by G. John Shaw; Peter J. Ellingham; Edward J. Birch

Publisher
John Wiley and Sons
Year
1983
Tongue
English
Weight
367 KB
Volume
34
Category
Article
ISSN
0022-5142

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✦ Synopsis

The volatile constituents emanating from intact feijoa fruit during storage were concentrated on to Tenax G C 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 /3-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.

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