Volatile constituents from tamarillo (Cyphomandra betacea Sendtn.) fruit

Abstract The volatile constituents of the tamarillo fruit ( Cyphomandra betacea Sendtn.) pulp were obtained by liquid‐liquid extraction using pentane–dichloromethane mixture (2:1, v/v). In total, 46 components were identified by HRGC and HRGC‐MS analysis. Among them, methyl hexanoate, ( E )‐hex‐2‐enal, ( Z )‐hex‐3‐en‐1‐ol, eugenol and 4‐allyl‐2,6‐dimethoxyphenol were found to be the major constituents. Chirospecific MDGC analysis revealed the presence of racemic mixtures both of butan‐2‐01 and methyl 3‐hydroxybutanoate. For ethyl 3‐hydroxybutanoate, methyl 3‐hydroxyhexanoate and ethyl 3‐hydroxyhexanoate enantiomeric distributions of 68:32%, 73:27%, and 63:37%, each of ( S ):( R ), respectively, were determined. For α‐terpineol and 4‐terpineol enantiomeric excesses of 76% ( S ) and 48% ( R ), respectively, were found.