Abstract: Aroma components were extracted from feijoa by solid phase microextraction. The aromatic compounds were analyzed by GC-MS and identified by library search for mass spectrum. There are 32 compounds identified and the percent of total peak area is 90.29%. The major constituents are esters 50.64%,aldehydes 26.04%,alcohols 5.84%,hydrocarbons 3.85%,ketones 3.14% and phenol 0.77%. Methyl benzoate is of the highest content 36.56%,followed by(Z)-3-hexenal 17.44%,hexanal 5.07%,ethyl butanoate 4.21%,ethanol 3.60%,(E)-2-hexenal 3.53%,ethyl benzoate 1.50%,3-octanone 1.44%,linalool 1.40%,(Z)-3-hexenyl butanoate 1.30%,ethyl acetate 1.21%,and caryophyllene 1.04%.

Key words: feijoa, aroma components, gas chromatography-mass spectrometry