VOLATILE CHEMICALS IDENTIFIED IN FRESH AND COOKED BREADFRUIT

Volatile constituents of fresh and cooked breadfruit were extracted wi th dichloromethane and identified by gas chromatography (GC) and gas c hromatography/mass spectrometry. Alcohols were the major components of fresh breadfruit, and acetates were the major components of cooked br eadfruit. Among 40 compounds identified in fresh breadfruit volatiles, the main constituent was cis-3-hexenol, which comprised 35.8% of the total GC peak areas. Among 43 chemicals identified in cooked breadfrui t, the major component was ethyl acetate, which comprised 37.9% of the total GC peak areas. An extract from fresh breadfruit had a strong gr een note, and one from cooked breadfruit possessed cooked yam-like fla vor.