Flavor analysis by HRGC/FT‐IR: Cherimoya (Annona cherimolia, mill.) fruit volatiles

The volatiles of fresh cherimoya (Annona cherimolia, Mill.) fruit pulp were separated by combined high‐vacuum distillationliquid/liquid extraction (pentane/dichloromethane 2+1). After preseparation by liquid chromatography on silica gel three fractions (I‐III) were obtained by eluting with pentane (I), pentane/diethyl ether (9+1) (II), and diethyl ether (III), and fractions II and III were subjected to HRGC/FT‐IR analysis. 26 volatile compounds comprising nearly all the main components (range, 10–300 μg/kg fruit pulp) were identified by this technique for the first time in cherimoya fruit.