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, -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.