Table 3.

Volatile phytochemical compounds identified from V. madagascariensis fruits.

Phytochemical composition	Values (mg/kg)
Alcohol
α-Terpineol	0.10
2-Methyl-3-buten-2-ol	1.07
Benzyl alcohol	0.25
Ethanol	0.08
2-Butanol	0.54
Isoamyl alcohol	1.38
2-Methylbutanol	0.24
3-Methyl-2-butenol	0.12
Octanol	0.51
Furfuryl alcohol	1.15
(Z)-3-Hexenol	0.06
Hexanol	2.40
Aldehyde
2-Methylbutanal	0.43
2-Furfural	11.93
3-Furfural	2.43
2-Phenylacetaldehyde	2.12
Acetaldehyde	<0.01
Benzaldehyde	2.12
(E)-2-Octenal	3.84
(E,E)-2,6-Hexadienal	0.08
(E)-4-Undecenal	0.51
(E)-4-Nonenal	0.17
(E)-4-Decenal	0.09
(E,E)-4,4-Heptadienal	0.28
(E,Z)-4,4-Heptadienal	0.29
Heptanal	0.83
Hexanal	0.82
Isovaleraldehyde	0.44
Ester
Methyl benzoate	0.56
Methyl 2-phenylacetate	0.34
2-Phenylethyl acetate	0.54
Methyl hexanoate	2.14
Methyl (Z)-3-hexenoate	<0.01
Methyl (E)-2-hexenoate	<0.01
Methyl octanoate	1.98
Methyl decanoate	0.05
Methyl butyrate	0.08
Methyl (E)-cinnamate	0.04
Methyl 9,12,15-octadecatrienoate	0.11
Methyl (Z)-9-hexadecenoate	0.51
Methyl hexadecanoate	0.39
Methyl octadecanoate	0.10
Methyl pentanoate	0.10
Methyl salicylate	0.08
Methyl tetradecanoate	<0.01
Monoterpene
Terpinolene	0.09
p-Cymene	0.01
Limonene	2.48
Furan
2-Propylfuran	<0.01
5-Methylfurfural	0.04
Indole
1H-indole	0.04
Ketone
2-Heptanone	0.28
2-Pentanone	0.41
3-Penten-2-one	0.10
Acetoin	0.04
5-Butyldihydro-2(3H)-furanone	<0.01
5-Ethyldihydro-2(3H)-furanone	1.95
δ-Octalactone	0.12
γ-Dodecalactone	0.04
Norisoprenoids
4-Ketoisophorone	0.02

Source: Pino et al. [9].