| Abstract: | The volatile components of dalieb fruit have been investigated by capillary column gas chromatography/mass spectrometry. The main components were C1 to C4 aliphatic alcohols and the corresponding acids together with esters derived from them. Acetic acid and ethanol were particularly abundant, the fruit pulp containing approximately 0.1% of each compound. Other volatiles present included the unsaturated ketone 6-methyl-5-heptene-2-one, the corresponding alcohol and the terpene, geranyl acetone. |
