Volatile flavour components of mangosteen, Garcinia mangostana.
MacLeod A. J., Pieris N. M.
Author Affiliation: Queen Elizabeth College, London University, London, UK.
Phytochemistry 21 : 117-119
Abstract : Aroma volatiles of ripe mangosteen fruits were investigated by gas chromatography/mass spectrophotometry. The volatile yield was about 3 mu g/kg fresh fruit; the major components were hexyl acetate, cis-hex-3-enyl acetate and cis-hex-3-en-1-ol. The first 2 were considered to contribute most to the characteristic mangosteen aroma. Six sesquiterpenes were also identified.