Table 2. Volatile compounds in M. zapota fruits as analyzed by SPME coupled to GC/MS.

Results are represented as a relative percentile of the whole peak area (n = 3).

Peak	Rt. (min.)	KI	Metabolite	Percent ±SD
			Aldehydes
1	5.492	913	Hexanal	4.133 ± 0.96
2	6.603	1,096	3-Hexenal, (Z)-	1.208 ± 0.52
12	12.29	1,573	Benzene acetaldehyde	0.438 ± 0.15
			Total	5.78 ± 1.62
			Nitrogenous compounds
3	7.083	1,176	Allyl Isothiocyanate	2.80 ± 0.22
5	8.94	1,313	3-Butenyl isothiocyanate	64.33 ± 1.96
10	10.56	1,433	α-Isothiocyanato-γ-butyrolactone	4.54 ± 0.35
11	11.29	1,492	2-Propenylthioacetonitrile	0.02 ± 0.01
			Total	71.69 ± 2.55
			Ethers
4	7.136	1,186	Pentyl allyl ether	3.14 ± 0.29
8	9.86	1,379	Cineole <1,8->	0.46 ± 0.12
17	15.88	1,902	Isoeugenyl benzyl ether	4.23 ± 0.79
			Total	7.825 ± 1.20
			Acids
6	9.35	1,343	Hexenoic acid <(2E)->	1.73 ± 0.51
			Terpenes
7	9.75	1,371	Limonene	1.54 ± 0.27
15	14.699	1,786	Longipinene <α->	0.62 ± 0.09
16	15.33	1,847	Caryophyllene	5.42 ± 0.63
			Total	7.59 ± 0.99
			Alcohol
9	9.93	1,384	Benzyl alcohol	2.59 ± 0.41
			Furan
13	12.89	1,623	Benzofuran <2,3-dimethyl->	2.01 ± 0.56
			Ketone
14	13.48	1,677	Undecanone <2->	0.79 ± 0.34