Analysis of volatile compounds in almond and plum kernel oils

Almond and plum kernel oils were analyzed for volatile flavor components by headspace sampling, gas chromatography and mass spectrometry. The most important volatiles at 37°C, from both fruit oils, are derivatives of benzene,n-alkanes, cycloalkanes, aromatics and furan compounds. The structures were established mainly by interpretation of mass spectral data in comparison with literature data.