Abstract:In order to investigate the volatile constituents from fresh flowers of Psidium guajava, the volatile components of ten guava varieties, including ‘Cuiyu’, ‘Diwang’, ‘Bentu’, ‘Hongye’, ‘Fenhongmi’, ‘Zhenzhu’, ‘Xigua’, ‘Shuimi’, ‘Mugua’ and ‘Hongbaoshi’, were determined by headspace-GC-MS method. The results showed that a total of 43 volatile components with relative content of more than 0.1% were detected, contained 10 common components, mainly consisted of terpenes with the content of 89.77%-97.40%. β-Ocimene, d-limonene, eucalyptol and β-caryophyllene were the main volatile components in the ten varieties. Seven volatile compounds, including α-pinene, β-ocimene, d-limonene, 3-carene, alloaromadendrene, β-longipinene and 1-isopropyl-4,7-dimethyl-1,2,3,5,6,8a-hexahydronaphthalene, mainly caused the volatile components differences in different varieties. Ten guava varieties could be divided into 4 groups according to aroma similarity. ‘Cuiyu’ and ‘Diwang’ falled into a group, while ‘Shuimi’ and ‘Bentu’ belonged to one group, ‘Fenhongmi’, ‘Xigua’, ‘Hongye’, ‘Mugua’ and ‘Hongbaoshi’ were clustered one group, and the fourth group had only ‘Zhenzhu’. There were similarities and differences in the volatile components of different varieties of guava flowers, which provide a theoretical basis for the mixed picking and personalized development and utilization of guava flowers.