In this covenant of food additive, the world seeks for new natural food products through provision of natural flavors enriched foods. Peel and pulp of doum fruit (Hyphaene thebaica) were analyzed for volatile flavoring compounds by solid-phase micro-extraction gas chromatography/mass spectrometry (SPME-GC/MS). A total of 31 different volatile compounds were identified in pulp and peel of doum fruit. Acetic acid, propanoic acid, benzeneacetaldehyde, butanoic acid,2-methyl, hexanal and hexanoic acid were the major volatile compounds in pulp while the main volatile compounds of peel were acetic acid, propanoic acid, Butanoicacid,2-methyl, hexanal, 2-butanone,3-hydroxy, 3-methyl-3-oxetanemethanol and nonanal. The volatile compounds identified in doum fruit parts can be used by food industries to improve flavor and taste of food products.
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