Table 1.

Volatile constituents of fruit, pulp, and peel at room temperature.

Compounds	Mw (Da)	Retention time (min)	Relative content (%)
			Fruit	Pulp	Peel
Hexyl acetate	144	0.45	0.24	0.90	ND
Butanoic acid, 1-methylbutyl ester	158	1.79	0.61	ND	0.84
Benzyl alcohol	108	3.65	ND	ND	0.58
Butyl 2-methylbutyrate	158	3.95	2.56	0.96	7.48
Butanoic acid, 3-methylbutyl ester	158	5.68	ND	0.45	ND
Butanoic acid, 2-methylbutyl ester	158	5.86	ND	0.17	ND
Linalool	154	9.45	ND	0.24	ND
Benzyl nitrile	117	12.78	ND	0.43	ND
Benzyl acetate	150	14.17	2.28	1.54	0.21
Benzoic acid, ethyl ester	150	14.57	0.33	0.57	0.29
Butanoic acid, 3-hexenyl ester, (Z)-	170	15.43	0.24	0.22	2.45
Hexyl butyrate	172	15.83	16.46	29.37	16.98
Acetic acid, octyl ester	172	16.93	0.10	0.27	ND
cis-3-Hexenyl valerate	184	17.98	ND	ND	0.87
Butanoic acid, 2-methyl-, hexyl ester	186	18.24	2.98	1.23	5.02
Hexyl crotonate	170	18.79	ND	0.28	ND
Isopentyl hexanoate	186	19.09	ND	0.58	ND
Phenethyl acetate	164	19.48	ND	0.78	ND
Propyl benzoate	164	20.27	0.44	0.21	0.41
Cinnamyl alcohol	134	22.33	0.10	0.24	0.23
Benzyl butyrate	178	24.10	14.71	15.08	11.50
Eugenol	164	24.37	ND	ND	0.15
Copaene	204	25.11	0.10	ND	0.60
Butyl benzoate	178	25.43	25.57	6.39	31.54
Hexyl hexanoate	200	25.73	1.25	8.33	0.69
Eugenol methyl ether	178	26.72	ND	ND	0.32
Phenylethyl butyrate	192	28.50	0.62	9.24	1.20
Cinnamyl acetate	176	28.90	1.19	0.83	ND
α-Farnesene	204	31.39	9.60	13.62	11.73
Cadinene	204	32.10	0.09	ND	0.36
Hexanoic acid, phenylmethyl ester	206	33.69	4.91	4.21	ND
Elemicin	208	33.86	ND	ND	0.36
Phenylpropyl iso-butyrate	206	34.25	ND	0.44	ND
3-Hexen-1-ol, benzoate, (Z)-	204	35.03	ND	ND	0.82
Hexyl benzoate	206	35.41	13.78	1.76	6.02
Butyric acid, cinnamyl ester	204	38.33	1.61	0.82	0.23
Phenethyl hexanoate	220	38.48	ND	1.00	ND
Cinnamyl isovalerate	218	40.36	0.31	ND	ND
Benzyl benzoate	212	45.04	0.17	ND	ND

Da = daltons; M_w = molecular weight; ND = not detected.