SPME/GC/MS analysis of headspace aroma compounds of the Cameroonian fruit Tetrapleura tetraptera (Thonn.) Taub.

The aroma components of fresh and dried fruit shell of Tetrapleura tetraptera (Thonn.) Taub. (Mimosaceae) from Cameroon were analyzed by GC/FID, GC/MS, SPME/GC/FID, SPME/GC/MS, and olfactometry. The headspace is characterized by a high percentage of lower acids and esters. The main compounds in the SPME-headspace samples are 2-methylbutanoic acid (8.1%–14.5%), 2-methylbutenoic acid (3.5%–5.4%), acetic acid (13.0%–48.2%), butanoic acid (1.9–9.5%), 2-methylbutanoic acid ethyl ester (1.4%–3.4%), and 2-methylbutenoic acid ethyl ester (0.9%–10.3%) as well as 3-methylbutanone (0.3%–3.9%), butanol (0.4%–4.6%), 2-hydroxy-3-butanone (8.1%–31.6%), and 2-methylbutanol (3.6%–6.1%). Additional information on volatiles of an oleo-resin and a headspace sample from dried T. tetraptera fruits has been given and the analytical data correlated with olfactoric impressions to provide information about the aroma compounds responsible for the characteristic odour impression of these fruit samples.