Table 2.
Components identified in the headspace-extracted volatiles of F. herrerae ripe fruits
| Serial | Identified component | M+ | Rt (min) | RI | *Relative% ± SD | Chemical class |
|---|---|---|---|---|---|---|
| 1 | 1-Penten-3-ol | 86 | 5.12 | 720 | 15.76 ± 2.31 | Alcohol |
| 2 | β-Pinene | 136 | 17.85 | 982 | 1.70 ± 0.21 | Monoterpene HC |
| 3 | Ethyl hexanoate | 144 | 19.10 | 998 | 0.13 ± 0.11 | Ester |
| 4 | p-Cymene | 134 | 19.82 | 1029 | 4.36 ± 0.22 | Monoterpene HC |
| 5 | Limonene | 136 | 20.88 | 1034 | 1.56 ± 0.45 | Monoterpene HC |
| 6 | β-Phellandrene | 136 | 21.79 | 1035 | 3.62 ± 0.89 | Monoterpene HC |
| 7 | Benzyl alcohol | 108 | 23.56 | 1038 | 11.69 ± 2.10 | Alcohol |
| 8 | β–Ocimene | 136 | 25.12 | 1045 | 3.05 ± 1.45 | Monoterpene HC |
| 9 | β-Linalool | 154 | 26.60 | 1075 | 0.65 ± 0.12 | Oxygenated monoterpene |
| 10 | α-Terpineol | 154 | 27.11 | 1178 | 0.13 ± 0.11 | Oxygenated monoterpene |
| 11 | 3-Methyl octadecane | 268 | 29.97 | 1846 | 35.72 ± 2.38 | HC |
| 12 | Octadecanoic acid | 284 | 30.16 | 2174 | 16.67 ± 0.91 | Fatty acid |
| Total identified components (%) | 95.04 | |||||
*Average relative percentage of three replicates; HC: hydrocarbon; M+: molecular ion, Rt: Retention time; RI: retention index (Kovat’s index); SD: standard deviation