Volatile flavour components of brazil nuts Bertholletia excelsa (Humb. and Bonpl.)

Essences were prepared from solvent‐extracted brazil nut oil, alternatively by means of a Likens and Nickerson apparatus and a high vacuum degassing unit. The relatively inexpensive degassing unit and its use are briefly described. Thirty‐seven components were identified by g.c.‐m.s. including most of the major components. The aroma of the components of each essence was evaluated on elution from a g.c. capillary column.