Peak Retention time (min) Flavour component

1

7.884

Ethyl acetate

2

13.206

Ethyl iso-butyrate

3

14.729

Iso-butyl acetate

4

17.005

2-methyl butyl acetate

5

18.244

N-butyl alcohol

6

21.872

2-hexenal

7

24.317

Hexyl ester

8

25.173

n-undecyl aldehyde

9

40.549

(E)-9-tetradecan-1-ol

10

43.470

Caxyophyllene

11

46.903

3-methyl cyclohexene

Table 2: Flavour identifications according to the GC-MS analyses.