Volatile constituents of queen palm (Syagrus romanzoffiana var. australe) fruit

Abstract

Volatile constituents of queen palm fruit were isolated both by direct solvent extraction and by trapping on Tenax adsorbent. The compounds were analyzed by capillary gas chromatography-mass spectrometry. A total of 80 components were identified in the extract. Esters and acids were the major constituents. The odor unit values, calculated from the concentration and odor threshold values, indicated that the following compounds are major contributors to the fruit aroma: ethyl hexanoate, ethyl acetate, ethyl butanoate, methyl hexanoate, hexyl acetate, 3-methylbutyl acetate, ethyl octanoate, butyl acetate, nonanal, (E)-2-decenal, hexanal, heptanal, hexanoic acid, butanoic acid, γ-decalactone, 1,2,3,4-tetrahydro-1,1,6-trimethylnaphthalene. Headspace analysis led to the identification of 64 components. Esters comprised 96.2% of headspace volatiles.