Aroma volatiles from two fruit varieties of jackfruit (Artocarpus heterophyllus Lam.)

The aroma volatiles from two fruit varieties of jackfruit (Artocarpus heterophyllus) growing in the Amazon were obtained by simultaneous distillation-extraction and analysed by GC–MS. The major components identified in the aroma concentrate of “hard jackfruit” variety were isopentyl isovalerate (28.4%) and butyl isovalerate (25.6%). The aroma concentrate of “soft jackfruit” was dominated by isopentyl isovalerate (18.3%), butyl acetate (16.5%), ethyl isovalerate (14.4%), butyl isovalerate (12.9%) and 2-methylbutyl acetate (12.0%). These results are compatible with the fruits morphological variation and their distinguished aromas, previously observed.