Volatile components of two cultivars of avocado fruits (California and Haas) were isolated by simultaneous steam distillation/solvent extraction. Both cultivars had 227 and 289 μg/kg of total volatile compounds, respectively. Major components were (E)-nerolidol, with lesser amounts of β-caryophyllene, β-pinene, trans-α-bergamotene and β-bisabolene.
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Pino et al. (2000) studied this question.
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