Volatile Compounds in Fresh Yellow Mombin Fruits (Spondias mombin L.) from French Polynesia

Abstract

The components from exotic fruit Spondias mombin were analyzed by GC and GC/MS. A total of 261 compounds were identified, accounting for 18.6 ppm of the extracted fruit. They were identified according to their GC retention time on a polar column and their mass spectra. They are divided as follows: 32 hydrocarbons (4.1%), three sulfur compounds (trace), 126 esters (56.2%), eight lactones (10.4%), 22 carbonyl compounds (3.2%), 16 acids (19.5%), 37 alcohols and ethers (5.5%) and 17 miscellaneous compounds (1.1%). Of these 261 compounds, 83 have already been described in the literature to be present in Spondias mombin aroma. The major volatile products identified were γ-hexalactone (0.9 ppm), 2(5H)-furanone (0.7 ppm), methyl hexadecanoate (0.6 ppm) and ethyl 3-hydroxyhexanoate (0.5 ppm).

Key Word Index:

• Spondias mombin
• Anacardiaceae
• fruit volatiles
• yellow mombin
• hog plum
• γ-hexalactone
• 2(5H)-furanone
• methyl hexadecanoate
• ethyl 3-hydroxyhexanoate