New sulfur components of pink guava fruit (Psidium guajava L.)

A study of the key sulfurodor components of guava wits undertaken by headspace and solvent extraction techniques. GC and GUMS analysis identified five sulfur components; dimethyl disulfide, dimethyl trisulfide, benzothiazole, 3-mercaptohexanol and 3-mercaptohexyl acetate. Two of these compounds have not previously been reported as occurring in guava (3-mercapto- hexanol and 3-mercaptohexyl acetate). These compounds have it cassis-like odor and are thought to make an important contribution to the odor of guava.