Abstract The chemical composition of the volatile compounds of mabolo fruit (Diospyros blancoi A. DC.) was studied by GC and GC/MS. Ninety-six compounds were identified, of which the composition of the fruit was characterized by the existence of many esters, particularly benzyl butyrate (33.9% of the total composition), butyl butyrate (12.5%) and (E)-cinnamyl butyrate (6.8%).