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

Abstract

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 μg/g, dry matter, DM), octanoic acid (240 μg/g, DM), methyl hexanoate (15 μg/g, DM), ethyl hexanoate (44 μg/g, DM), methyl octanoate (12 μg/g, DM) and ethyl octanoate (13 μg/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.

Keywords:

• Vangueria infausta
• volatile components
• GC–MS
• aroma profile

Acknowledgements

The authors wish to thanks the Swedish International Development Cooperation Agency (SIDA) for the financial support under cooperation agreement between Universidade Eduardo Mondlane (in Mozambique) and Lund University in Sweden. Also we are grateful to Mr. Christer Fahlgren for skillful technical assistance on the GC instrument.