Abstract Volatile components of baga fruit were isolated by simultaneous hydrodistillation/solvent extraction. The fruit had 887.9 mg/kg of total volatile compounds. Major components were myrcene (47.1%), (Z)-β-ocimene (16.3%), limonene (11.2%) and α-pinene (9.5%). Key Word Index: Annona glabraL.Annonaceaebagafruit volatilesmyrcene(Z)-β-ocimenelimoneneα-pinene