Comparative study of volatile compounds of three white guava varieties {psidium guajava L.) during ripening

The composition of volatile compounds during guava ripening (Psidium guajava L.) has been an aspect broadly studied. However, the changes of these compounds in representative white varieties from Colombia, like Guavata Victoria (GV), Regional Blanca (RB) and Raquira (RQ) are still unknown. Comparison of the aroma profiles was done using heads-pace-Solid Phase Micro Extraction (HS-SPME) for three white guava varieties from the Suarez River Basin region (Santander, Colombia) during three maturation stages (green, half-ripened and ripen). The three varieties presented a similar behavior, the C6- aldehydes (hexa-nal, (Z)-3-hexenal and (£)-2-hexenal) characterized for a green note diminished during ripening, while ester amounts (hexyl acetate and (Z)-3-hexenyl acetate) increase, producing sweet and fruity notes characteristics in a ripen fruit. The acids, furanics and alcohol compounds are present in low proportions at the three stages. Through HS-SPME analysis, we established a relation between C6-aldehy-des compounds transformation, responsible of the green note, into analogue esters that contribute to the fruity note during the ripening process.