Premium
Volatile components of Malaysian Annona fruits
Author(s) -
Wong K. C.,
Khoo K. H.
Publication year - 1993
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.2730080103
Subject(s) - aroma , chemistry , terpenoid , annona , annona muricata , steam distillation , custard apple , annonaceae , terpene , gas chromatography–mass spectrometry , chromatography , extraction (chemistry) , annona squamosa , botany , traditional medicine , food science , distillation , organic chemistry , horticulture , stereochemistry , mass spectrometry , biology , medicine
The volatile composition of the fruits of three Annona species from Malaysia was investigated by capillary GC and GC‐MS following isolation by simultaneous steam distillation‐extraction. A total of fifty‐one components were identified in the soursop volatiles, including eleven which have been previously reported in this fruit. Thirty‐four volatile components were identified in the sweetsop and fifty‐two in the bullock's heart. Most aroma components in the soursop were esters (57.2%), while terpenoid constituents predominated in the sweetsop and bullock's heart (88.5% and 98.3% respectively).