Volatile Flavour Constituents of Chempedak (Artocarpus polyphema Pers.) Fruit and Jackfruit (Artocarpus heterophyllus Lam.) from Malaysia

Steam‐distilled volatile constituents from chempedak (Artocarpus polyphema Pers.) fruit and jackfruit (Artocarpus heterophyllus Lam.) grown in Malaysia were analysed by capillary GC and GC‐MS. Chempedak fruit volatiles contained 54 components of which 37.4%, were alcohols and 32.2% carboxylic acids. The main constituents were 3‐methylbutanoic acid (28.2%) and 3‐methylbutan‐1‐ol (24.3%). Other important flavour compounds include 2‐acetyl‐1‐pyrroline and the tentatively identified 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone. Jackfruit volatiles contained 45 components of which 32 have not been reported previously. Esters represented a high proportion (31.9%) of the jackfruit volatiles and are important contributors to the flavour of this fruit.