Volatile Constituents from the Fruits of Four Edible Sapindaceae: Rambutan (Nephelium lappaceum L.), Pulasan (N. ramboutan-ake (Labill.) Leenh.), Longan (Dimocarpus longan Lour.), and Mata Kucing (D. longan ssp.malesianus Leenh.)

Abstract

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

Pulsed Electric Field Processing Effects on Physicochemical Properties, Flavor Compounds and Microorganisms of Longan Juice

“…A total of 47 flavor compounds were detected using chromatography analysis. According to Wong et al. (1996), a total of 61 volatiles were identified by GC‐MS following vacuum distillation, and ethyl acetate and ( E )‐β‐ocimene were the two most abundant components.…”

Physico-Chemical Characterisation of the Fat from Red-Skin Rambutan (Nephellium lappaceum L.) Seed

“…Laohakunjit et al 39 reported that the most abundant volatile compounds in rambutan Nephelium lappaceum L. var Rong-rien fruit were isocitonellol, 3-hydroxy-2-butanone, pentanal, and 4-tridecyl valerate. Wong et al 40 reported that the major components among rambutan volatiles were aliphatic alcohols 49.0 , sesquiterpenoids 20. 5 and carbonyl compounds 19.5 predominated, 2-methylbut-3-en-2-ol 21.9…”

The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites

“…malesianus Leenh. ), respectively (Wong, Wong, Loi, & Lim, 1996). Among rambutan volatiles, aliphatic alcohols (49.0%), sesquiterpenoids (20.5%) and carbonyl compounds (19.5%) predominated, 2-methylbut-3-en-ol (21.9%) and β-caryophyllene (10.4%), constituting the major components.…”