Abstract
The genus Annona L. is one of the most important of the Annonaceae family due to its edible fruits and medicinal properties. This genus has different classes of active metabolites, such as isoquinoline and pyrimidine-β-carboline alkaloids, acetogenins, lectins, and volatile oils. The constitution of essential oils is predominantly mono and sesquiterpenes. The major constituents are α-pinene and β-pinene, myrcene, p-cymene, limonene, linalool, 1,8-cineole, caryophyllene, and caryophyllene oxide. This chapter reviews the literature on the chemical composition, bioactivity, and uses of volatile constituents from species of the genus Annona in food science. The flavor composition of the most common Annona species is summarized in this chapter, including Annona atemoya, Annona cherimolia, Annona coriacea, Annona foetida, Annona glabra, Annona muricata, Annona pickelii, Annona reticulata, Annona salzmannii, Annona senegalensis, Annona squamosa, and Annona vepretorum.
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