Volatile Constituents of Loquat (Eriobotrya japonica Lindl.) Fruit

Abstract

ABSTRACT Concentrates of fresh, ripe Spanish loquat fruit were analyzed by HRGC, HRGC‐MS and HRGC‐FTIR. In total, 80 aroma substances were identified, of which 72 are reported for the first time as loquat fruit constituents. The major part of volatiles comprised alcohols and carbonyls. Quantitative HRGC revealed hexanal (2.4 mg/kg fruit pulp), (E)‐2‐hexenal (1.8 mg/kg) and benzaldehyde (0.7 mg/kg) as major aroma compounds.