Abstract
Methyl benzoate and ethyl benzoate together made up over 90 per cent of the total volatile oil of Feijoa fruits. Other compounds identified were 3-octanone, ethyl butanoate, ethyl cinnamate, ethyl acetate, hexenyl acetate, 2-hexenal, 2-heptanone, 2-nonanone, 2-undecanone, methyl p-anisate, and ethyl p-anisate. Hexenyl propionate and hexenyl benzoate were tentatively identified. A predominant role in the aroma of Feijoa fruits is ascribed to methyl and ethyl benzoate.
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