Identification of volatile components isolated from indigenous fruits of Mozambique: Maphilwa (Vangueria infausta)

The aim of this work is to find the optimal combination of solvents which can extract the aroma components and identify the aroma profile of maphilwa (Vangueria infausta). Different extraction solvents like pentane, diethyl ether, ethanol and water were studied. Geraniol was used as internal standard added to the ethanol. Gas Chromatography was used to investigate the aroma components profile in maphilwa (V. infausta). The aroma compounds appears at relatively high values of retention time 15.1, 20.2 and 35.3 minutes for peak a, b and c respectively, reflecting the different boiling points.