Volatile Components of Watermelon (<i>Citrullus Ianatus</i>[Thunb.] Matsum. et Nakai) Fruit

Abstract

Abstract The volatile components of watermelon fruit were isolated by simultaneous steam distillation/solvent extraction. The fruit had 7.6 mg/kg of total volatile compounds. Major components were ethyl acetate, acetaldehyde, tetradecanoic acid and methyl acetate. Key Word Index: Citrullus lanatus Cucurbitaceaewatermelonfruit volatilesethyl acetateacetaldehydetetradecanoic acidmethyl acetate