Volatile components of Malaysian <i>Annona</i> fruits

Abstract

Abstract 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).