Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit

Volatile components were isolated from acerola fruit by simultaneous steam distillation-solvent extraction according to the Likens-Nickerson method and analyzed by GC and GC-MS methods. One hundred fifty constituents were identified in the aroma concentrate, from which furfural, hexadecanoic acid, 3-methyl-3-butenol, and limonene were found to be the major constituents. The amounts of esters, 3-methyl-3-butenol, and their various esters were thought to contribute to the unique flavor of the acerola fruit.