Analysis of Volatile Compounds of Cacao Maraco (Theobroma bicolor Humb. et Bonpl.) Fruit

Volatile compounds were isolated from cacao maraco (Theobroma bicolor Humb. et Bonpl.) fruit by headspace solid-phase microextraction (HS-SPME) and liquid-liquid extraction. The volatile concentrates were examined by combined capillary gas chromatography-mass spectrometry. A total of 65 and 123 compounds were identified in the HS-SPME and liquid-liquid extraction of tire fruit. Ethyl acetate, linalool and ethyl benzoate were the major components of these concentrates.