Comparative analysis of the aroma characteristics of three different cultivars of guavas under different storage conditions using HS-SPME-GC–MS and HS-GC-IMS

Volatile compounds of Pearl, Red, and Carmine red guava stored at ambient temperature and 6 °C were analyzed using HS-SPME-GC-MS and HS-GC-IMS. Esters and aldehydes were found to be the main volatile compounds of guava. GC-MS and sensory analysis indicated guava exhibited optimal flavor characteristics at ambient storage for 4 days. GC-IMS analysis showed that the Carmine red guava contained higher concentrations of most volatile compounds compared to the other two varieties e.g. 3-methylbutyl butanoate, methyl butyrate, butanoic acid hexyl ester, and 2-methylbutanal. The compounds in Red guava stored for 4 days increased significantly, including ethyl propanoate, Δ³-carene and 2-pentanol. Pearl guava had lower levels of volatile compounds, contributing to its lighter flavor profile. These differences in compound concentrations led to distinct flavor characteristics between the varieties. These findings provided an important theoretical basis for guava flavor quality maintenance and postharvest quality control.