in agreement with Soares et al.
(2007) who extracted guava volatiles with a solid adsorbent and
found compound contributed 22% of total volatiles in mature
fresh guava extract. This compound, together with hexanal and
(E)-2-hexenal is strongly related to the flavour of fresh guava fruit,
providing an herbaceous and fresh aroma note (Pino & Bent, 2013).
Their contents seemed to have decreased after freeze and oven
drying