Volatile Constituents of<i>Cyphomandra betacea</i>Sendtn. Fruit

Abstract

Abstract The volatile constituents of the fruit of Cyphomandra betacea Sendtn. were isolated by vacuum distillation with subsequent extraction of the distillate with dichloromethane. The concentrated extract was analyzed by capillary GC and GC/MS. Forty-nine components were identified, non-terpenoid alcohols and esters were dominant, accounting for 44.7% and 37.4% of the total volatiles, respectively. The major components were (Z)-3-hexenol (26.6%), ethyl butyrate (14.8%), methyl butyrate (12.0%) and methyl hexanoate (8.6%).