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Volatile Flavour Constituents of Chempedak (Artocarpus polyphema Pers.) Fruit and Jackfruit (Artocarpus heterophyllus Lam.) from Malaysia
Author(s) -
Wong K. C.,
Lim C. L.,
Wong L. L.
Publication year - 1992
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.2730070604
Subject(s) - artocarpus , chemistry , flavour , moraceae , food science , botany , biology
Steam‐distilled volatile constituents from chempedak ( Artocarpus polyphema Pers.) fruit and jackfruit ( Artocarpus heterophyllus Lam.) grown in Malaysia were analysed by capillary GC and GC‐MS. Chempedak fruit volatiles contained 54 components of which 37.4%, were alcohols and 32.2% carboxylic acids. The main constituents were 3‐methylbutanoic acid (28.2%) and 3‐methylbutan‐1‐ol (24.3%). Other important flavour compounds include 2‐acetyl‐1‐pyrroline and the tentatively identified 2,5‐dimethyl‐4‐hydroxy‐3(2 H )‐furanone. Jackfruit volatiles contained 45 components of which 32 have not been reported previously. Esters represented a high proportion (31.9%) of the jackfruit volatiles and are important contributors to the flavour of this fruit.