Abstract
The volatile compounds of sugar apple fruit were isolated by simultaneous distillation-solvent extraction and analysed by gas chromatography-flame ionization detector and gas chromatography-mass spectrometry. A total of 75 volatile constituents were detected, 53 of them were positively identified. The composition of the fruit included 14 monoterpene hydrocarbons, 17 oxygenated monoterpenes, 14 sesquiterpene hydrocarbons, 11 oxygenated sesquiterpenes, 7 aliphatic esters, 2 aliphatic alcohols, 3 aliphatic carbonyls, 6 aromatics, and a nitrogen compound. Major compounds were α-pinene (24.2%) and β-pinene (20.4%). By application of odour activity values, thirteen constituents were considered as aroma-active volatiles, from which the most important were a-pinene, limonene, myrcene, linalool, and b-pinene.
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