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The composition of the essential oil of rhizomes of Kuempferiu galanga L. growing in Malaysia has been investigated by capillary GC, GC-MS and 'H-NMR. The oil contained 54 components, of which the major constituents were ethyl trans-pmethoxycinnamate (51.6%), ethyl cinnamate (16.5 %). pentadecane (9.0%), 1,8-cineole (5.7 %), 6-car-3-ene (3.3%) and borneol (2.7 %). Terpenoid constituents amounted to 16.4%.

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Steam-distilled volatile constituents from chempedak (Arfocarpus polyphemaPers

The volatile constituents of fruits from two Nephelium and two Dimocarpus species were analysed by capillary GC and GC-MS following isolation by vacuum distillation. In total, 48,39,61 and 44 constituents were identified in rambutan (N. lappaceum L.), pulasan ( N . ramboutan-ake (Labill.) Leenh.), longan (D. longan Lour.) and mata kucing (D. longan ssp. malesianus Leenh.), respectively. Among rambutan volatiles, aliphatic alcohols (49.0%), sesquiterpenoids (20.5%) and carbonyl compounds (19.5%) predominated, 2-methylbut-3-en-2-01 (21.9%) and ptaryophyllene (10.4%) constituting the major components. In contrast, pulasan fruit yielded mainly aliphatic hydrocarbons (70.2%), particularly pentadecane (61.4%), and aliphatic alcohols (19.4%). Esters (68.4%) and terpenoids (27.1 %) were quantitatively the most significant among longan volatiles, and ethyl acetate (66.2%) and (E)-Pocimene (26.7%) were clearly dominant. Mata kucing differs from longan in producing much lower levels of esters (0.5%) and terpenoids (4.7%) but significantly larger proportions of aliphatic alcohols (53.2%) and carbonyl compounds (34.7%).KEY WORDS Nephelium hppaceum L.; rambutan; Nephelium ramboutan-ake (Labill.) Leenh.; pulasan; Dimocarpus longan Lour.; longan; Dimocarpus longan ssp. malesianus Leenh.; mata kucing; Sapindaceae; fruit volatiles

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Summary Soya protein‐lipid film, an oriental food material, as traditionally prepared is limited in methionine and has inferior physical properties. A simple modification to the traditional method of preparation, involving addition of DL‐methionine and glycerol to soya milk before film formation, yielded a product which was nutritionally improved and obviated the need to reconstitute it.

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