Characterization of aroma-active compounds in black sapote ( Diospyros digyna Jacq.)

The volatile compounds of black sapote fruit were isolated by simultaneous distillation-solvent extraction and analysed by gas chromatography-flame ionization detector and gas chromatography-mass spectrometry. A total of 32 volatile constituents were detected, which represented 4.57 mg kg−1 of the fruit. The composition of volatile constituents of the fruit included 9 terpene compounds (49.1% of the total volatile composition), 11 ketones (9%), 5 aldehydes (29.2%), 4 alcohols (3.6%), 2 esters (8.2%) and a paraffin (0.8%). Major compounds were (Z)-b-ocimene (26.6% of the total volatile composition), (E)-cinnamaldehyde (25.5%) and limonene (17.0%). By application of odour activity values, seven constituents were considered as aroma-active volatiles, from which the most important were (E)-cinnamaldehyde, 3-methylbutanal, limonene, (Z)-β-ocimene, linalool, methyl (E)-cinnamate, and β-caryophyllene.