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Volatiles obtained from distillation of Dwarf quince ( Chaenomeles japanica ) were analyzed by gas chromatography‐mass spectrometry. Twenty‐one compounds including 7 esters, 7 alcohols, 4 terpenes and 3 miscellaneous were identified. In addition, 2 nonvolatile sugar alcohols, mannitol (16.4% of the total) and sorbitol (30% of the total), were also identified. Aromagrams indicated that esters and alcohols contributed to the fruity flavor of Dwarf quince.
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Lesińska et al. (1988) studied this question.
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