Volatile Components of Mabolo (Diospyros blancoi A. DC.) Grown in Cuba

Abstract

The chemical composition of the volatile compounds of mabolo fruit (Diospyros blancoi A. DC.) was studied by GC and GC/MS. Ninety-six compounds were identified, of which the composition of the fruit was characterized by the existence of many esters, particularly benzyl butyrate (33.9% of the total composition), butyl butyrate (12.5%) and (E)-cinnamyl butyrate (6.8%).

Key Word Index:

• Diospyros blancoi
• Ebenaceae
• fruit volatiles
• benzyl butyrate
• butyl butyrate
• (E)-cinnamyl butyrate