a study of the quality of a local herbal tea and volatiles of parinari ...

4.3 Volatile constituents of S. cocculoides and P. curatellifolia
Since S. cocculoides and P. curatellifolia are fruits and are mostly eaten without cooking,
it was appropriate to investigate their volatile constituents using methods which do not
include heating so as to avoid generation of new compounds during the extraction
process. Consequently, the use of the headspace methods SPME and CFMD was made.
4.3.1 Identity of compounds extracted from P. curatellifolia fruits
using SPME and CFMD methods
The volatile constituents of compounds extracted from P. curatellifolia using the SPME
and CFMD are given in Table 4.4. Using the SPME, eleven compounds were identified
from P. curatellifolia fruit pulp. While seven compounds were identified using CFMD.
61