中山月拔（Psidium guajava L. cv. Chung-Shan-Yueh-Pa）揮發性成分及香氣描述之研究   全文下載

Characterization of Volatiles in Guava (Psidium guajava L. cv. Chung-Shan-Yueh-Pa) Fruit from Taiwan

中山月拔（Psidium guajava L. cv. Chung-Shan-Yueh-Pa）為台灣特有之番石榴，由於該品種之番石榴具有較佳的加工特性及特殊香氣，為製造番石榴果汁之主要品種。本研究以同時蒸餾萃取法結合氣相層析法（gas chromatography, GC）、氣相香氣描述法（GC-sniffing）及氣相層析質譜儀（gas chromatograph-mass spectrometer, GC/MS）進行中山月拔果實揮發性成分之分析、描述及鑑定。結果分析及鑑定出65種揮發性成分，主要成分為α-pinene、1,8-cineole、β-caryophyllene、nerolidol、globulol、六碳醛、六碳醇、ethyl hexanoate及(Z)-3-hexenyl acetate。以氣相香氣描述法描述出六碳醛、六碳醇、ethyl hexanoate、(Z)-3-hexenyl- acetate、?類化合物及1,8-cineole 為中山月拔獨特香氣成分。"

Guava (Psidium guajava L. cv. Chung-Shan-Yueh-Pa) is a cultivar used for juice processing in Taiwan because of its aroma. Volatile compounds were isolated from guava fruit by simultaneous steam distillation and solvent extraction according to the Likens-Nickerson method. Compounds were identified by capillary GC-MS and sensorily characterized by GC-sniffing. A total of sixty five compounds were identified. The major constituents identified in the guava fruits were: α-pinene, 1,8-cineole, β-caryophyllene, nerolidol, globulol, C6 aldehydes, C6 alcohols, ethyl hexanoate and (Z)-3-hexenyl acetate. The presence of C6 aldehydes, C6 alcohols, ethyl hexanoate, (Z)-3-hexenyl acetate, terpenes and 1,8-cineole is thought to contribute to the unique flavor of the guava fruit.