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Updated: Aug 30, 2026

Herbivore-induced Blueberry Volatiles and Intra-plant Signaling
Published on: December 18, 2011
Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit
J A Pino1, R Marbot, C Vázquez
1Food Industry Research Institute, Carretera del Guatao km 3 1/2, La Habana 19200, Cuba.
Abstract:
Volatile compounds were isolated from strawberry guava fruit by simultaneous steam distillation-solvent extraction according to Likens-Nickerson. Compounds were identified by capillary GC-MS and sensorially characterized by sniffing GC. Two hundred and four compounds were identified in the aroma concentrate, of which ethanol, alpha-pinene, (Z)-3-hexenol, (E)-beta-caryophyllene, and hexadecanoic acid were found to be the major constituents. The presence of many aliphatic esters and terpenic compounds is thought to contribute to the unique flavor of the strawberry guava fruit.
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