Volatiles of the Jobo Fruit (Spondias mombinL.)
- 1 September 1992
- journal article
- research article
- Published by Taylor & Francis in Journal of Essential Oil Research
- Vol. 4 (5) , 535-537
- https://doi.org/10.1080/10412905.1992.9698127
Abstract
The volatile fraction of the fruit of Spondias mombin was investigated by GC and GC/MS. Forty-eight compounds were identified, accounting for 82% of the volatiles. The major components were ethyl acetate (14.4%), ethyl butyrate (14.4%), ethyl hexanoate (8.8%), hexyl butyrate (7.9%) and linalool (6.1%). The esters and linalool are responsible for the fruity topnote of the aroma.Keywords
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