The volatiles of fresh carambola ( Averrhoa carambola L.) were separated from the fruit pulp by high‐vacuum distillation and subsequent solvent extraction (pentane‐dichloromethane, 2:1). In three fractions obtained by preseparation of the concentrated extract with adsorption chromatography on silica gel (pentane‐diethyl ether gradient) the volatiles were analysed by capillary gas chromatography (HRGC) and combined capillary gas chromatography‐mass spectrometry (HRGC‐MS) as well as combined capillary gas chromatography‐FTIR spectroscopy (HRGC‐FTIR). Direct pentane‐dichloromethane extraction with subsequent liquid‐liquid distribution and diazomethane derivatization was used for separation of the volatile acids. In total, 126 aroma compounds were identified, of which 76 are reported for the first time as constituents of carambola fruit pulp. The major part of volatiles comprised esters and carbonyl compounds. Quantitative HRGC revealed (E)‐hex‐2‐enal (2.4 mg/kg) and methyl benzoate (1.9 mg/kg) as major aroma compounds.
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Fröhlich et al. (1989) studied this question.