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The volatile constituents of Malay rose apple fruits [Syzygium malaccense (L.) Merr. & Perry] growing in Cuba were analysed by GC–MS and GC; 133 compounds were identified in the aroma concentrate, of which 2‐phenylethanol and its esters (2‐phenylethyl acetate, 2‐phenylethyl isopentanoate, 2‐phenylethyl benzoate and 2‐phenylethyl phenylacetate) were found to be the major constituents. By correlating odour thresholds with the concentrations of volatiles (odour unit values), the relative contribution of individual compounds in fruit aroma was assessed. The exotic aroma character of Malay rose apple is the interaction of rose (2‐phenylethanol and its esters) and herbaceous (1‐octen‐3‐ol) notes contributing to the complexity of the aroma.
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Pino et al. (2003) studied this question.
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