Volatile Components of Avocado (<i>Persea americana</i>Mill.) Fruits

Abstract

Abstract Volatile components of two cultivars of avocado fruits (California and Haas) were isolated by simultaneous steam distillation/solvent extraction. Both cultivars had 227 and 289 μg/kg of total volatile compounds, respectively. Major components were (E)-nerolidol, with lesser amounts of β-caryophyllene, β-pinene, trans-α-bergamotene and β-bisabolene.