Abstract Volatile aroma compounds from red (Psidium cattleianum, Sabine) and yellow (Psidium cattleianum, Sabine, var. lucidum Hort.) guava fruits were analyzed by GC and GC/MS. Among the compounds identified were: 31 hydrocarbons, 9 acetals, ethers and oxides, 13 aldehydes, 13 ketones, 30 esters, 48 alcohols, 2 acids, 2 sulfur-containing compounds, 4 phenol derivatives, menthofuran and coumarin. The following compounds are thought to contribute to the aroma of the red fruit. Fruity notes are due to ethyl esters (C4-Cl6), tiglates, cinnamates, while floral notes can be attributed mainly to terpenic alcohols, 2-phenylethyl alcohol, Î²-ionone and 1-phenylpropane-1,2-dione. Spicy notes may be due to cinnamaldehyde, eugenol, methyl isoeugenols, while burnt notes are due to furfural and 2-acetylfuran. The herbaceous, slightly spicy-like odor can be attributed to 2-tridecanone and the sweet and balsamic notes to benzyl benzoate. The guava aroma is characterized by the quasi absence of lactones.