Abstract Volatile compounds were isolated from cacao (Theobroma cacao L.) pulp by headspace-solid phase microextraction (HS-SPME), coupled with GC-FID and GC/MS. The volatile compounds were examined by combined capillary gas chromatography-mass spectrometry. Sixty-six volatiles were identified, of which 2-heptyl acetate, 2-pentyl acetate and linalool were the major components.
