Abstract Volatile components of wild soursop were isolated by simulataneous hydrodistillation/solvent extraction. The fruit had 137.7 mg/kg of total volatile compounds. Major components were 3-methyl-2-butenyl acetate (16.7%), methyl octanoate (15.6%), 3-methyI-3-buten-1-ol (9.6%) and methyl hexanoate (7.5%).