Essential Oil Compounds of the Annona muricata Fresh Fruit Pulp from Cameroon

Abstract

The essential oil of the exotic fresh fruit (pulp) Annona muricata (Annonaceae) from Cameroon was investigated by gas chromatographic/spectroscopic (GC/FID and GC/MS) and olfactoric methods to identify those constituents responsible for the intense and characteristic odor of this local foodstuff. Esters of aliphatic acids are especially dominating (total amount ∼51%), with 2-hexenoic acid methyl ester (23.9%), 2-hexenoic acid ethyl ester (8.6%), 2-octenoic acid methyl ester (5.4%), and 2-butenoic acid methyl ester (2.4%) as main compounds. Additional mono- and sesquiterpenes such as β-caryophyllene (12.7%), 1,8-cineole (9.9%), linalool (7.8%), α-terpineol (2.8%), linalyl propionate (2.2%), and calarene (2.2%) are highly concentrated in the essential oil of the fresh fruit of A. muricata. The use of this essential oil exhibiting a very pleasant odor in flavoring is discussed. Keywords: Essential oil; Annona muricata; Annonaceae; fresh fruit pulp; aroma compounds; odor; olfactoric characterization; flavoring