Volatile components of avocado fruits cv. Moro were isolated by simultaneous steam distillation/solvent extraction. This cultivar had approximately 9.6 mg/kg of total volatile compounds. Major constituents were (Z)-nerolidol, (E,E)-2,4-decadienal, (E,E)-α-farnesene, β-caryophyllene, caryophyllene oxide and α-copaene.
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Pino et al. (2004) studied this question.
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