Volatile flavour components of brazil nuts Bertholletia excelsa (Humb. and Bonpl.)

Essences were prepared from solvent-extracted brazil nut oil, alternatively by means of a Likens and Nickerson apparatus and a high vacuum degassing unit. The relatively inexpensive degassing unit and its use are briefly described. Thirty-seven components were identified by g.c.-m.s. including most of the major components. The aroma of the components of each essence was evaluated on elution from a g.c. capillary column.