Abstract
AbstractThe volatile components of the fruits of bachang and kuini were analysed by capillary GC and GC–MS following isolation by simultaneous steam distillation‐extraction. Eighty‐four components were identified in the bachang fruit volatiles and seventy‐three in the kuini. Among the bachang fruit volatiles, esters (55.7%) and oxgenated monoterpenes (20.3%) were dominant, with ethyl butanoate (33.4%) the most abundant. Oxygenated monoterpenes (45.4%) and esters (33.0%) constituted the main classes of kuini fruit volatiles, and α‐terpineol (31.9%) was the major component. The volatile composition of these fruits differs significantly from results reported for the fruits of some of the commercially important mango cultivars.
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