Volatile components of pawpaw fruit (Asimina triloba Dunal.)
1991
Shiota, H.
Volatile components of pawpaw (Asimina triloba Dunal.) fruit were mainly ethyl esters (hexanoate, 50.2%; octanoate, 19.3%; butanoate, 8.5%; and decanoate, 1.3%) which were accompanied by methyl esters (butanoate, hexanoate, octanoate, geranate, decanoate, and farnesate). Butane-2,3-diol monoesters (butanoate, hexanoate, and octanoate) and 3-hydroxybutan-2-one (acetoin) esters (acetate, butanoate, hexanoate, and octanoate) were also detected, and these esters except 3-acetoxybutan-2-one were reported to be present in nature for the frst time. In addition, the effect of fruit maturity on volatile aroma composition was examined.
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