The relative percentage of volatile constituents in A. digitata fruits analyzed using SPME–GC-MS, n = 2.

No	Class	RT	KI	Name	Relative percentile
1	Ester	2.095	398	Acetic acid, methyl ester	0.45 ± 0.0
2		11.8654	1468	Terpinene 4-acetate	0.57 ± 0.0
3		16.1491	1916	Hexadecanoic acid methyl ester	8.05 ± 0.0
Total esters					9.07
4	Acids	2.3652	430	Acetic acid	6.80 ± 0.0
5		8.9189	1166	Octanoic acid	0.34 ± 0.0
Total acids					7.14
6	Aliphatic hydrocarbon	5.3152	784	1,3-Butadiene, 2,3-dimethyl	3.17 ± 0.0
7		7.1919	1007	2,4-Hexadiene	1.81 ± 0.0
8		9.283	1200	Dodecane	0.57 ± 0.0
9		11.163	1399	Tetradecane	0.68 ± 0.0
10		12.0777	1489	Pentadecane	0.79 ± 0.0
11		13.2017	1598	Hexadecane	0.79 ± 0.0
Total aliphatic hydrocarbons					7.82
12	Alcohol	8.2609	1106	β-Linalool	0.45 ± 0.0
Total alcohols					0.45
13	Aldehyde	8.304	1110	Nonanal	0.34 ± 0.0
Total aldehyde					0.34
14	Aromatic	8.5455	1132	o-Cymene	0.03 ± 0.0
15		12.0261	1484	p-Cymene	1.10 ± 0.0
Total aromatics					1.13
16	Ether	10.8708	1368	Isoeugenol	74.49 ± 0.0
Total ethers					74.49