Journal
JOURNAL OF ESSENTIAL OIL RESEARCH
Volume 21, Issue 2, Pages 131-134Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10412905.2009.9700131
Keywords
Guava leaves; Psidium guajava; Myrtaceae; glycosidically bound volatiles
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Free and glycosidically bound volatiles obtained from the guava leaves (Psidium guajava L) by liquid-liquid extraction and by chromatography, followed by enzymatic hydrolysis with non-selective pectinase respectively, were analyzed by capillcary GC and GC/MS analyses. A total of 39 free volatiles were detected (total amount of 1328 mu g/kg), with the major components being alpha-copaene, beta-caryophyllene, and cadina-1,4-diene. Among the 47 detected glycosidically bound compounds (total amount of 7050 mu g/kg), hexanol, benzyl alcohol, and (E)-3-hexenoic acid were found to he the major constituents. In aroma evaluation, the free volatile fraction showed a guava leaf-like aroma whereas the bound fraction was odorless. However, the characteristic herbaceous-green-fatty aroma was noted in the bound Fraction after enzymatic hydrolysis. Upon the combination of the free and hydrolyzed bound fractions, a strongly fresh, guava leaf-like aroma was perceived.
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