Abd El-Mageed, Magda A. <br/><br/>
Development of volatile compounds of avocado and casimiroa during fruit maturation  [electronic resource]. 
 تطور مركبات نكهة ثمار الافوكادو والكازمرو اثناء نضج الثمار. 

 - p.89-100. 
<br/><br/>Includes reference. 
<br/><br/> Avocado fruits (Persea americana Mill) cv. Fuerte and white sapote (Casimiroa edulis) cv. Rotaceae cultivated in Egypt were collected at different maturity stages: green mature, commercial ripe and over ripe stages. The headspace volatiles of each maturity stage was  isolated and subjected to gas chromatography- mass spectrometric analysis. A total of 43 components were identified in avocado aroma including ; terpenes (15), esters (8), aldehydes (8), alcohols (61, ketones (2), thiazoles (I), pyridines (I), toluene and acetic acid. where as 18 compounds were, identified in casimiroa aroma, they contained (4) esters, (6) alcohols, (4) aldehydes, (3) terpenes and (1) ketone. Ethanol (Z)-3- hexenol and (E)-2- hexenal were the major constituents in green and ripe fruits of avocado whereas they decreased at the final stage of maturation. 
<br/><br/><br/>Summary in arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fruit--Flavor and odor.<br/>Avocado.<br/>Fruit--Ripening.<br/>Casimiroa edulis.