Volatiles of Ripe Flowering Quince (Chaenomeles speciosa Nakai)

ABSTRACT The volatile components isolated from Flowering Quince fruit were analyzed by capillary GC and GC/MS. Nineteen compounds were identified of which hexanal, ethyl butyrate, (E)-2-hexenal, (Z)-3-hexenyl acetate, ethyl hexanoate, linalool, trans-linalool oxide (furanoid), cis-linalool oxide (furanoid), α-terpineol, ethyl octanoate, Edulan I, ethyl (Z)-4-decenoate and ethyl p-methoxybenzoate were the major constituents.