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Volatile constituents of ambarella (Spondias cytherea Sonnerat) fruit

✍ Scribed by K. C. Wong; F. Y. Lai

Publisher
John Wiley and Sons
Year
1995
Tongue
English
Weight
254 KB
Volume
10
Category
Article
ISSN
0882-5734

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✦ Synopsis

Abstract

The volatile constituents of ambarella (Spondias cytherea Sonnerat) fruit were isolated by vacuum distillation with subsequent extraction of the distillate with dichloromethane. The concentrated extract was analysed by capillary GC and GC‐MS. The volatile constituents of the green (unripe) and ripe fruits were very similar, being dominated by C~6~ compounds and monoterpene hydrocarbons, with (E)‐hex‐2‐enal and α‐pinene constituting the two major components. The ripe fruit, however, gave a higher yield of total volatiles and a greater number of minor constituents which were mostly esters.

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