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Volatile flavor components of watermelon fruit {Citrullus vulgaris) were obtained by distilling juice under reduced pressure and extracting the resulting distillate with Freon-1 1. The volatiles were separated into acidic and neutral fractions and then analyzed by gas chromatography and gas chromatography-massspectrometry. Fifty-two compoundswere found for the first time as flavor components of watermelon. Among them, the following compounds have not been previously reported as naturally occurring

Volatile flavor components of cooked rice were studied. Steam distillate of cooked rice was extracted with methylene chloride and the extract was separated into four fractions: acidic, weak acidic, basic and neutral fractions. The neutral fraction was further separated into hydrocarbons and oxygenated compounds by column chromatography. All fractions were analyzed by a combination of glass capillary gas chromatography and mass spectrometry.

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Volatile components of peel oil and juice from Citrus unshiu were studied. The peel oil and aroma concentrate from the juice were separated into hydrocarbons and oxygenated compounds by column chromatography. These fractions were analyzed by gas chromato graphy and combined gas chromatography and mass spectrometry.

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