Characterization of volatile components extracted from Vangueria infausta (African medlar) by using GC-MS

Volatile compounds isolated from the African medlar (Vangueria infausta L.) were identified by gas chromatography and gas chromatography-mass spectrometry. The volatile components identified in the extract were: hexanoic acid (5600 mu g/g, dry matter, DM), octanoic acid (240 mu g/g, DM), methyl hexanoate (15 mu g/g, DM), ethyl hexanoate (44 mu g/g, DM), methyl octanoate (12 mu g/g, DM) and ethyl octanoate (13 mu g/g, DM). The principal aroma from the V.infausta fruit originates from ethyl hexanoate and ethyl octanoate with a minor contribution from methyl hexanoate and methyl octanoate.