Volatile acids in tropical fruits: cherimoya (Annona cherimolia, Mill.), guava (psidium guajava, L.), mango (Mangifera indica, L., var. Alphonso), papaya (Carica papaya, L.)]

The volatile acids extracted by pentane/dichloromethane (2 + 1) from tropical fruit pulps were identified and determined by capillary gas chromatography (HRGC) and combined capillary gas chromatography-mass spectrometry using EI- and CI mode (HRGC-EI/CIMS). In cherimoya (A. cherimolia, Mill.) fruit pulp 47 acids were characterized; major compounds were hexanoic (3 mg/kg) and octanoic (1 mg/kg) acid. Fifty one acids were identified in guava (P. guajava, L.), 54 in mango (M, indica, L., var. Alphonso) and 56 in papaya (C. papaya, L.). (E)-cinnamoic acid (0.4 mg/kg) and (Z)-3-hexenoic acid (0.2 mg/kg) were determined as major constituents in guava; in mango 5-hydroxy-(Z)-7-decenoic acid (2 mg/kg) and 3-hydroxyoctanoic acid (1.1 mg/kg) and in papaya pulp butanoic acid (1.2 mg/kg) were established as major constituents.