Volatile Components of Avocado (Persea americana Mill.) Fruits

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.

Key Word Index:

• Persea americana
• Lauraceae
• avocado
• fruit volatiles
• (E)-nerolidol