Volatiles of quince fruit and leaf (Cydonia oblonga Mill.) from Serbia


BIOLOGICA NYSSANA 7 (2)  December 2016: 145-149  Veličković, D.T. et al.  Volatiles of quince fruit and leaf… 

  

 145 

 

 

 

Original Article 

Received: 08 October 2016 

Revised: 30 October 2016 

Accepted: 24 November 2016  

 

Volatiles of quince fruit and leaf (Cydonia oblonga Mill.) from 
Serbia 

Dragan T. Veličković1*, Mihailo S. Ristić2, Nebojša P. Milosavljević1, Dejan N. Davidović1, 

Dragan M. Milenović3, Ana S. Veličković4 

1College of Agriculture and Food Technology, Prokuplje, Serbia,  

2Institute for Medicinal Plant Research "Dr. Josif Pančić", Belgrade, Serebia  

3"Zdravlje-Actavis" company, Leskovac, Serbia  

4Out-patient Clinic Leskovac - Health Center Vučje, Koste Stamenkovića bb, Vučje, Serbia  

* E-mail: dvelickovic7@ptt.rs 

 

 

Abstract:  

Veličković, D.T., Ristić, M.S., Milosavljević, N.P., Davidović, D.N., Milenović, D.M. Veličković, A.S.: 

Volatiles of quince fruit and leaf (Cydonia oblonga Mill.) from Serbia. Biologica Nyssana, 7 (2), December 

2016: 145-149. 

The subject of this study is the chemical composition of volatile fractions from the fruit and leaf of quince 

(Cydonia oblonga Mill.). Dominant components were ethyl 2-methylbutanoate, (E,E)--farnesene, ethyl-

(2E,4Z)-decadienoate, pentadecanol, -acoradienol, ethyl decanoate, ethyl octanoate, (E)-nerolidol, ethyl 

dodecanoate, 14-hydroxy-9-epi-(E)-caryophyllene, (2Z,6E)-farnesol, -cedrene. Volatile fraction of the fruit 

was also characterized by ethyl-(4Z)-decenoate, ethyl 9-dodecenoate, ethyl hexanoate, ethyl nonanoate and -

cyclocitral, where in the leaf n-octanal, n-hexanol, n-nonanal and benzaldehyde were present. 

Key words: Quince fruit, Quince leaf, Volatiles, 2-methylbutanoate, ethyl-(2E,4Z)-decadienoate 

 

Apstrakt: 

Veličković, D.T., Ristić, M.S., Milosavljević, N.P., Davidović, D.N., Milenović, D.M. Veličković, A.S.: 

Isparljive supstancije ploda i lista dunje (Cydonia oblonga Mill.) iz Srbije. Biologica Nyssana, 7 (2), 

Decembar 2016: 145-149. 

Predmet ove studije je hemijski sastav isparljivih frakcija ploda i lista dunje (Cydonia oblonga Mill.). 

Dominantne komponente su bile etil 2-metilbutanoat, (E,E)--farnezen, etil-(2E,4Z)-dekadienoat, 

pentadekanol, -akoradienol, etil dekanoat, etil oktanoat, (E)-nerolidol, etil dodekanoat, 14-hidroksi-9-epi-(E)-

kariofilen, (2Z,6E)-farnezol, -cedren. Isparljivu frakciju ploda karakterišu etil-(4Z)-decenoat, etil 9-

dodecenoat, etil heksanoat, etil nonanoat i -ciklocitral, dok su u listu bili prisutni n-oktanal, n-heksanol, n-

nonanal i benzaldehid. 

Key words: plod dunje, list dunje, isparljive supstancije, 2-metilbutanoat, etil-(2E,4Z)-dekadienoat 

 

7 (2) • December 2016: 145-149 

 

12th SFSES • 16-19 June 2016, Kopaonik Mt 

 

DOI: 10.5281/zenodo.200413 



BIOLOGICA NYSSANA 7 (2)  December 2016: 145-149  Veličković, D.T. et al.  Volatiles of quince fruit and leaf… 

 

 146 

Introduction 

Quince fruit and its products (jam, marmalade, 

compote, juice, quince-brandy) are highly 

appreciated in the market. Some studies have shown 

that the quince is an excellent natural source of 

polyphenols and flavonoids (O l i v e i r a  et al., 2007; 

S i l v a  et al., 2008), giving it a very important role 

and position in traditional medicine. 

The fruit is used in the treatment of dysentery, 

the leaf can be used as a sedative and seed as an 

emulsifying agent in hair-fixing lotions (E l a n d s e n  

& M a g n e y , 1992; B e r g m a n  et al., 1996). In 

addition to fructose, glucose and sorbitol, malic, 

tartaric, citric, phytic and quinic acids, and crude 

fiber (O l i v e i r a  et al., 2008; R o d r i g u e z -

G u i s a d o  et al., 2009; S z y c h o w s k i  et al., 

2014), as main phenolic components in the extract of 

quince leaf were found 5-O-caffeoylquinic acid and 

3-O-caffeoylquinic acid (C o s t a  et al., 2009). Latest 

studies show that C. oblonga is a rich source of 

chlorogenic acids, proanthocyanidins and flavonol C 

and O-glycosides (K a r a r  et al., 2014), as well as the 

volatile components (S c h m a r r  & B e r n h a r d t , 

2010). In the seeds of quince linoleic, palmitic, oleic, 

stearic, eicosanoic, palmitoleic and arachidonic acids 

were identified (D a n e s h v a n d  et al., 2012; 

S z y c h o w s k i  et al., 2014). Among a large number 

of metabolites isolated from the quince fruit skin, a 

few have been identified and tested on radical-

scavenging and antioxidant activities (A l e s i a n i  et 

al., 2010). A l - S n a f i  (2016) states antioxidant 

potential, immunological, antiallergic, 

cardiovascular, reproductive, dermatological, 

anticancer, antiinflammatory, antidiabetic, protective 

effects, as well as effect on respiratory smooth 

muscle contraction. 

The main goal of this study was to determine 

quince volatiles of Serbian origin, and compare our 

results with accessible publications. 
 

Material and methods 

Plant material 

For this study, it was used the quince Cydonia 

oblonga Mill. var. Leskovačka, from locality Džigolj, 

municipality Prokuplje, central Serbia 

(J o v a n o v i ć , 1972). The authors are very grateful 

to Prof. Jugoslav Trajković (College of Agriculture 

and Food Technology) for botanical identification of 

the plant. Ripe fruits were collected in October 2013. 

 

Isolation of volatiles (VS) 

Volatiles were isolated from small pieces of 

quince fruit and cut fresh leaves. The materials 

were put into a round-bottom flask of 2 l, and 

hydrodistillation process was performed using a 

Clevenger-type apparatus (Ph. Eur. 4, 2002), with 

hydromodule 1 : 10. The VS were taken up in 
cyclohexane (1 ml), which was inserted in a 

graduated tube of the apparatus. Solutions were 

stored for a few hours at 4 °C in the dark until being 

analyzed by GC. 

 

Identification of volatiles (VS) 

Analytical gas chromatography (GC-FID) and 

combination of gas chromatography and mass 

spectrometry (GC-MS) were used for the 

characterization of volatiles trapped in graduated 

tube of the Clevenger type apparatus used. 

GC-FID analysis was carried out on an Agilent 

Technologies, model 7890A gas chromatograph, 

equipped with split-splitless injector and automatic 

liquid sampler (ALS), attached to HP-5MS column 

(30 m × 320 m, 0.25 m film thickness) and fitted 

to flame ionization detector (FID). Carrier gas flow 

rate (H2) was 1 ml/min, split ratio 1:30, injector 

temperature was 250 °C, detector temperature 300 

°C, while column temperature was linearly 

programmed from 40 °C to 260 °C (at a rate of 4 

°C/min), and then kept isothermally at 260 °C for 15 

min. Sample solutions were prepared in cyclohexane 

(in conc. of approximately 10 g/l), and injected by 

ALS (2 l). 

The same analytical conditions as those 

mentioned for GC-FID were employed for GC-MS 

analysis, along with column HP-5MS (30 m × 250 

m, 0.25 m film thickness), using HP G 1800C 

Series II GCD system [Hewlett-Packard, Palo Alto, 

CA (USA)]. Helium was used as a carrier gas. 

Transfer line was heated at 260 °C. Mass spectra 

were acquired in EI mode (70 eV) in m/z range 40-

450. The amounts of 0.2 l of sample solutions were 

injected. 

Constituents were identified by comparison of 

their mass spectra with those stored in MS libraries 

(Wiley 275, NIST05 and Adams 2007), using 

different search engines (PBM, NIST 2.0), as well as 

using calibrated AMDIS (ver. 2.64) for determination 

and comparison of retention indices (A d a m s , 

2007). Similarly, quantification of present constitu-

ents was achieved by normalization method, based 

upon the area percent report obtained by GC-FID. 

Statistics has been covered by FID specification 

(results with a range of deviation for the level 1%). 

 

 

 



BIOLOGICA NYSSANA 7 (2)  December 2016: 145-149  Veličković, D.T. et al.  Volatiles of quince fruit and leaf… 

  

 147 

Table 1. Volatiles of different parts of quince (%, 

w/w) 

Constituents KIL Fruit Leaf 

Ethyl 2-methylbutanoate 864 1.4 23.4 

n-Hexanol 863 0.3 1.3 

2-Methylbutyl acetate 875 tr. - 

2-Heptanol 896 0.7 0.7 

n.i. - - 0.4 

n.i. - - 0.3 

Ethyl pentanoate (ethyl 

valerate) 901 tr. - 

Cumene 924 tr. 0.7 

Ethyl tiglate 929 0.5 0.2 

Benzaldehyde 952 - 1.0 

6-Methyl-5-hepten-2-one 981 0.2 tr. 

Ethyl hexanoate (ethyl 

caproate) 997 2.0 tr. 

n-Octanal 998 tr. 2.0 

(2E,4E)-Heptadienal 1005 - tr. 

Hexyl acetate 1007 tr. - 

-Phellandrene 1025 tr. - 

1,8-Cineole 1026 tr. - 

Ethyl 2-hexenoate 1038 0.1 - 

-Terpinene 1054 tr. - 

n-Octanol 1063 0.1 - 

cis-Linalool oxide 1067 tr. - 

Fenchone 1083 tr. - 

Linalool 1095 - tr. 

Ethyl heptanoate (ethyl 

enanthate) 1097 0.8 tr. 

4-Ethyl-2-hexynal n.a. - 0.6 

n-Nonanal 1100 tr. 1.1 

(Z)-Isocitral 1160 0.9 0.6 

Ethyl 3-(methylthio)-(Z)-

2-propenoate n.a. 0.3 - 

Camphor 1141 tr. - 

Ethyl-(4E)-octenoate 1184 0.2 - 

-Terpineol 1186 - tr. 

Ethyl octanoate (ethyl 

caprilate) 1196 4.3 1.9 

n-Decanal 1201 - 0.3 

-Cyclocitral 1217 1.2 0.6 

Ethyl-(2E)-octenoate 1245 0.5 - 

Ionene 1258 0.6 0.3 

Vitispirane 1272 1.0 0.6 

Ethyl nonanoate (ethyl 

pelargonate) 1294 1.4 0.7 

(2E,4E)-Decadienal 1315 0.3 - 

n.i. - 0.5 - 

n.i. - 0.1 - 

Ethyl-(4Z)-decenoate 1380 2.7 1.9 

Ethyl-(4E)-decenoate 1388 0.5 - 

Ethyl decanoate (ethyl 

caprinate) 1395 6.3 3.9 

(E)--Damascone 1413 0.9 0.6 

-Cedrene 1421 2.5 1.5 
 

Constituents KIL Fruit Leaf 

(E)--Farnesene 1454 tr. - 

Ethyl-(2E,4Z)-

decadienoate 1467 8.3 4.2 

(E)--Ionone 1487 tr. tr. 

Ethyl undecanoate 1498 0.7 0.7 

(E,E)--Farnesene 1505 18.4 16.1 

-Dehydro-ar-

himachalene 1516 0.6 - 

Megastigmatrienone ** n.a. 0.2 - 

(E)-Nerolidol 1561 4.1 2.7 

Ethyl 9-dodecenoate n.a. 2.2 - 

Ethyl dodecanoate (ethyl 

laurate) 1594 3.2 3.8 

-Atlantol 1608 tr. - 

n.i. - 3.0 1.7 

n.i. - 0.4 - 

Himachalol 1652 0.5 0.3 

Lyral 1665 tr. - 

14-Hydroxy-9-epi-(E)-

caryophyllene 1670 3.8 2.3 

n.i. - 0.4 - 

n.i. - 0.2 - 

(2Z,6Z)-Farnesol 1698 0.5 - 

(2E,6Z)-Farnesal 1713 0.6 0.5 

(2Z,6E)-Farnesol 1722 3.2 1.7 

Ethyl 3-

hydroxydodecanoate n.a. 0.2 - 

-Acoradienol 1762 7.6 5.1 

Pentadecanol 1773 7.8 5.2 

n.i. - 0.1 - 

Ethyl tetradecanoate 

(ethyl myristate) 1795 tr. - 

Hexahydrofarnesyl 

acetone 1838 - 0.5 

n-Hexadecanol 1874 0.3 - 

Nonadecane 1900 0.3 - 

Methyl hexadecanoate 

(methyl palmitate) 1922 0.5 - 

n.i. - 0.2 - 

Ambrettolide n.a. 0.2 - 

Ethyl hexadecanoate 

(ethyl palmitate) 1992 tr. - 

Eicosane 2000 tr. 0.5 

Octadecanol 2077 0.1 - 

Heneicosane 2100 0.3 1.0 

Ethyl oleate (ethyl (Z)-9-

octadecenoate) 2179 0.7 0.7 

Docosane 2200 0.2 - 

n.i. - - 0.8 

Tricosane 2300 0.2 0.9 

Tetracosane 2400 0.2 1.1 

n.i. - - 0.6 

Pentacosane 2500 0.3 1.4 

Hexacosane 2600 0.2 1.2 

Heptacosane 2700 0.3 2.4 

% w/w - mass percent defined by peak area percent 

determined by integration (GC-FID) 



BIOLOGICA NYSSANA 7 (2)  December 2016: 145-149  Veličković, D.T. et al.  Volatiles of quince fruit and leaf… 

 

 148 

KIL - Kovats (retention) index (Adams, 2007) 

n.a. - not available 

n.i. - not identified 

tr. - traces (< 0.1%) 

** - tentative identification 

 

 

Results and discussion 

Table 1. shows a comparative overview of volatiles 

in the quince fruit and leaf, where 94.8% and 96.2% 

of the components were identified from the total 

mass, respectively. 

Components which dominate in the quince 

fruit and leaf are (E,E)--farnesene (18.4% and 

16.1%), ethyl-(2E,4Z)-decadienoate (8.3% and 

4.2%), pentadecanol (7.8% and 5.2%), -acoradienol 

(7.6% and 5.1%), ethyl decanoate (6.3% and 3.9%), 

ethyl octanoate (4.3% and 1.9%), (E)-nerolidol (4.1% 

and 2.7%) and ethyl dodecanoate (3.2% and 3.8%). 

The above components are more present in the fruit, 

with the exception of ethyl dodecanoate. One of the 

essential components of the leaf is ethyl 2-

methylbutanoate with 23.4%, which is present in the 

fruit with only 1.4%. 

Some more components that characterize the 

volatile fraction of the fruit are 14-hydroxy-9-epi-

(E)-caryophyllene (3.8%), (2Z,6E)-farnesol (3.2%), 

ethyl-(4Z)-decenoate (2.7%), -cedrene (2.5%), ethyl 

9-dodecenoate (2.2%), ethyl hexanoate (2.0%), ethyl 

nonanoate (1.4%) and -cyclocitral (1.2%). The leaf 

is characterized by 14-hydroxy-9-epi-(E)-

caryophyllene (2.3%), n-octanal (2.0%), (2Z,6E)-

farnesol (1.7%), -cedrene (1.5%), n-hexanol 

(1.3%), n-nonanal (1.1%), benzaldehyde (1.0%), as 

well as the compounds of the cosane group. 

The presence of fatty acid esters is obvious, 

especially in the quince fruit: ethyl decanoate (6.3%) 

> ethyl octanoate (4.3%) > ethyl dodecanoate (3.2%) 

> ethyl hexanoate (2.0%) > ethyl nonanoate (1.4%) > 

ethyl heptanoate (0.8%) > ethyl undecanoate (0.7%) 

> ethyl oleate (0.7%). Ethyl pentanoate, ethyl 

tetradecanoate and ethyl hexadecanoate occur only in 

traces. 

S c h m a r r  & B e r n h a r d t  (2010) identified 

esters in the quince fruit (ethyl butanoate, ethyl 2-

methylbutanoate, 2-methylbutyl acetate, butyl 

acetate, hexyl acetate), alcohols (butanol, 2-

methylbutanol, hexanol, (E)-2-hexenol), carbonyls 

(hexanal, (Z)-3-hexenal, (E)-2-octenal, (E/Z)-2-

nonenal, 1-octen-3-one), and terpenes ((E)--

damascenone, limonene, farnesene, linalool, 

eugenol). The authors assume that (E,Z)- and (E,E)-

ethyl 2,4-decadienoate could be characteristic esters 

responsible for flavor. S o u s a  et al. (2007) 

identified trans-9-amino-8-hydroxy-2,7-dimethyl-

nona-2,4-dienoic acid glucopyranosyl ester, homo-

monoterpenic compound which could be chemical 

marker. Also, main volatiles of quince fruit were 

trans--farnesene, furfural, megastigma-4,6,8-trien-

3-one, trans-marmelo lactone and cis-marmelo 

lactone (T s u n e y a  et al., 1983). The results of 

U m a n o  et al. (1986) showed that main volatile 

constituents of quince fruit peel were ethyl 

propionate, ethyl acetate, ethyl dodecanoate, ethyl 

octanoate, ethanol, 2-methyl-1-propanol. The newest 

chemical analysis of C. oblonga showed that it 

contained phenolics, pectin, essential and volatile 

oils. The analysis of the leaves essential oils (A l -

S n a f i , 2016) showed that it contained aromatic 

aldehyde, fatty acid, oxygenated monoterpene, and 

sesquiterpene hydrocarbon (benzaldehyde, 

hexadecanoic acid, linalool, (E)-β-ionone, 

germacrene D). 

We have also identified some of those 

substances, especially regarding the ethyl 2-

methylbutanoate, ethyl-(2E,4Z)-decadienoate, (E,E)-

-farnesene, ethyl octanoate, and ethyl dodecanoate. 

 

Conclusion 

The presented results show that the quince fruit and 

leaf are an extraordinary source of substances, which 

from the chemical standpoint, belong to different 

groups of compounds. Quince fruit was rich in fatty 

acid esters. Among the volatiles, ethyl 2-

methylbutanoate and ethyl-(2E,4Z)-decadienoate 

were the most abundant which could be responsible 

for flavor. 

Acknowledgements. The Ministry of Education and 

Science of the Republic of Serbia supported this study 

through the projects no. 172047 and 173021. 

  
References 

Adams, R.P. 2007: Identification of Essential Oil 

Components by Gas Chromatography / Mass 

Spectrometry. 4th ed. Allured Publishing Corp., 

Carol Stream, IL 60188 USA. 

Alesiani, D., Canini, A., D’Abrosca, B., DellaGreca, 

M., Fiorentino, A., Mastellone, C., Monaco, P., 

Pacifico, S. 2010: Antioxidant and 

antiproliferative activities of phytochemicals 

from Quince (Cydonia vulgaris) peels. Food 

Chemistry, 118: 199-207. 

Al-Snafi, A. E. 2016: The medical importance of 

Cydonia oblonga - A review. IOSR Journal of 

Pharmacy, 6 (6): 87-99. 

Bergman, R., Afifi, A.K., Heidgerip, P.M. 1996: Text 

of Histology. 9th ed. Saunders WB, Montréal, 159 

p. 



BIOLOGICA NYSSANA 7 (2)  December 2016: 145-149  Veličković, D.T. et al.  Volatiles of quince fruit and leaf… 

  

 149 

Costa, R.M., Magalhães, A.S., Pereira, J.A., 

Andrade, P.B., Valentão, P., Carvalho, M., Silva, 

B.M. 2009: Evaluation of free radical-scavenging 

and antihemolytic activities of quince (Cydonia 

oblonga) leaf: A comparative study with green tea 

(Camellia sinensis). Food and Chemical 

Toxicology, 47: 860-865. 

Daneshvand, B., Ara, K.M., Raofie, F. 2012: 

Comparison of supercritical fluid extraction and 

ultrasound-assisted extraction of fatty acids from 

quince (Cydonia oblonga Miller) seed using 

response surface methodology and central 

composite design. Journal of Chromatography A, 

1252: 1-7. 

Elandsen, S., Magney, J. 1992: Color Atlas of 

Histology. 6th ed. Mosby, Toronto, 104 p. 

European Pharmacopoeia, 2002. 4th edn., 

Strasbourg. 

Jovanović, B. 1972. Genus Cydonia Mill. In: 

Josifović, M. (ed.), Flora SR Srbije. IV: 130-131, 

SANU, Beograd. 

Karar, E.G.M., Pletzer, D., Jaiswal, R., Weingart, H., 

Kuhnert, N. 2014: Identification, characterization, 

isolation and activity against Escherichia coli of 

quince (Cydonia oblonga) fruit polyphenols. 

Food Research International, 65: 121-129. 

Oliveira, A.P., Pereira, J.A., Andrade, P.B., 

Valentão, P., Seabra, R.M., Silva, B.M. 2007: 

Phenolic profile of Cydonia oblonga Miller leaf. 

Journal of Agricultural and Food Chemistry, 55: 

7926-7930. 

Oliveira, A.P., Pereira, J.A., Andrade, P.B., 

Valentão, P., Seabra, R.M., Silva, B.M. 2008: 

Organic acids composition of Cydonia oblonga 

Miller leaf. Food Chemistry, 111: 393-399. 

Rodriguez-Guisado, I., Hernández, F., Melgarejo, P., 

Legua, P., Martínez, R., Martínez, J.J. 2009: 

Chemical, morphological and organoleptical 

characterisation of five Spanish quince tree clones 

(Cydonia oblonga Miller). Scientia Horticulturae, 

122: 491-496. 

Schmarr, H.G., Bernhardt, J. 2010: Profiling analysis 

of volatile compounds from fruits using 

comprehensive two-dimensional gas 

chromatography and image processing 

techniques. Journal of Chromatography A, 1217: 

565-574. 

Silva, B.M., Valentão, P., Seabra, R.M., Andrade, 

P.B. 2008. Quince (Cydonia oblonga Miller): an 

interesting dietary source of bioactive 

compounds. In: Papadopoulos, K.N. (ed.), Food 

Chemistry Research Developments: 243-266, 

Nova Science Publishers, Inc., New York. 

Sousa, C., Silva, M.B., Andrade, B.P., Valentão, P., 

Silva, A., Ferreres, F., Seabra, M.R., Ferreira, 

A.M. 2007: Homo-monoterpenic compounds as 

chemical markers for Cydonia oblonga Miller. 

Food Chemistry, 100: 331-338. 

Szychowski, J.P., Munera-Picazo, S., Szumny, A., 

Carbonell-Barrachina, A.Á., Hernández, F. 2014: 

Quality parameters, bio-compounds, antioxidant 

activity and sensory attributes of Spanish quinces 

(Cydonia oblonga Miller). Scientia Horticulturae, 

165: 163-170. 

Tsuneya, T., Ishihara, M., Shiota, H., Shiga, M. 1983: 

Volatile Components of Quince Fruit (Cydonia 

oblonga Mill.). Agricultural and Biological 

Chemistry, 47 (11): 2495-2502. 

Umano, K., Shoji, A., Hagi, Y., Shibamoto, T. 

1986: Volatile constituents of peel of quince fruit, 

Cydonia oblonga Miller. Journal of Agricultural 

and Food Chemistry, 34 (4): 593-596.