Volatile flavour constituents of feijoa (Feijoa sellowiana)-analysis of fruit flesh

The volatile flavour fraction from the flesh of ripe feijoa fruit (Feijoa sellowiana Berg cv Mammoth) has been isolated by high vacuum steam distillation and subsequent liquid‐liquid extraction of the volatiles. Analysis by capillary GC and GC‐MS led to the identification of 15 constituents of which (Z)‐hex‐3‐enal and isopropyl benzoate are reported for the first time. Methyl benzoate constituted 82% of the volatile flavour extract.