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 tetrapte ra (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-methyl-butanoic acid (8.1%-14.5%), 2-methylbut enoic 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 s ample from dried T. tetraptera fruits has been given and the analytical dat a correlated with olfactoric impressions to provide information about the a roma compounds responsible for the characteristic odour impression of these fruit samples.