Volatile Constituent of Black Pearl Wax Apple Fruit at Different Developmental Stages

The volatile constituents from five different developmental stages of black pearl wax apple fruit (Syzyzgium samarangense) growing in China were analysed by solid phase microextraction (SPME) and gas chromatography mass spectrometry (GC-MS). Forty-four compounds were identified in wax apple, among which volatiles, terpenoids, alcohols, ketones and esters were the major components, among which eight compounds were observed at all five developmental stages, i.e., (-)-α-copaene,β-caryophyllene,á-selinene,à-selinene,α-muurolene,δ-cadinene, 2, 4′, 5-trimethyl diphenylmethane, 1, 2-benzenedicarboxylic acid bis［2-methylpropyl］ester. Ketones of wax apple fruit included camphor and trans-beta-ionone-5, 6-epoxide, esters components comprised 1, 2-benzenedicarboxylic acid bis［2-methylpropyl］ester and acetic acid, 2-methylpropyl ester. The volatile compositions from five developmental stages of the fruit were quite different. The relative contents of terpenoids gradually decreased, and those of camphor and 1，2-benzenedicarboxylic acid bis［2-methylpropyl］ester increased along with the fruit ripening. Trans-beta-ionone-5，6-epoxide and acetic acid, 2-methylpropyl ester were only found at ripe stage.