Volatile aroma constituents of pepino fruit

Abstract

Abstract Volatile aroma constituents of pepino fruit ( Solanum muricatum ) were separated by simultaneous distillation and extraction (SDE). They were analysed by gas chromatography and mass spectrometry. Major components in the volatiles were 3‐methyl‐2‐buten‐1‐ol, 3‐methyl‐3‐buten‐1‐ol, 3‐methyl 2‐buten‐1‐yl acetate, 3‐methyl‐3‐buten‐1‐yl acetate, butyl acetate and (Z)‐6‐non‐1‐ol. In addition to the above, 3‐methyl‐3‐buten‐1‐yl 3‐methylbutanoate, 3‐methyl‐2‐buten‐1‐yl 3‐methylbutanoate, 3‐methyl‐2‐buten‐1‐yl 3‐methyl‐2‐butenoate and 3‐methyl‐3‐buten‐1‐yl 3‐methyl‐2‐butenoate have been identified as minor components. The last three compounds were previously unknown as natural products. Aroma constituents from three cultivars, El Camino, Kawi and Suma, were compared with one another.