Abstract
The aroma volatiles from two fruit varieties of jackfruit (Artocarpus heterophyllus) growing in the Amazon were obtained by simultaneous distillation-extraction and analysed by GC–MS. The major components identified in the aroma concentrate of “hard jackfruit” variety were isopentyl isovalerate (28.4%) and butyl isovalerate (25.6%). The aroma concentrate of “soft jackfruit” was dominated by isopentyl isovalerate (18.3%), butyl acetate (16.5%), ethyl isovalerate (14.4%), butyl isovalerate (12.9%) and 2-methylbutyl acetate (12.0%). These results are compatible with the fruits morphological variation and their distinguished aromas, previously observed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
