Volatile compounds were isolated from cacao maraco (Theobroma bicolor Humb. et Bonpl.) fruit by headspace solid-phase microextraction (HS-SPME) and liquid-liquid extraction. The volatile concentrates were examined by combined capillary gas chromatography-mass spectrometry. A total of 65 and 123 compounds were identified in the HS-SPME and liquid-liquid extraction of the fruit. Ethyl acetate, linalool and ethyl benzoate were the major components of these concentrates.
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Quijano et al. (2009) studied this question.
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