## 1 Introduction  
_Sclerocarya birrea_ (A.Rich.) Hochst. subsp. caffra (Sond.) Kokwaro, better known as marula, is an important multipurpose African savanna tree belonging to the family Anacardiaceea and widely distributed in sub-Saharan Africa. The entire tree is useful for food, forage/feed, medicine, and furniture; for example, the fruit is eaten either fresh or made into a jelly, and the pulp is fermented into a culturally important traditional alcoholic beverage known as _'ubuganu'_ in Eswatini or'mukumbi'_ in Zimbabwe and some parts of South Africa. In fact, a festival known as _'Buganu'_ is annually held in Eswatini from mid-February to May to celebrate the marula harvest, marking the significance of this fruit. But a more exquisite'marula cream liqueur' has been produced and is sold internationally. The leaves are browsed by game and the bark stripped by elephants for food. The bark and roots are widely used as an antihistamine and possesses anti-diarrhea properties, among others, while the wood is used for making household utensils [1]. The kernels of the stones are edible, and oils are extracted for culinary, cosmetic, and medicinal purposes [2].  
Marula and its products have acquired a significant value especially in the South African market, leading to the formation of a'marula sector' concerned with the exploitation of marula products such as beverages and oils. The global essential oil market is currently valued at USD 12.47 billion and is expected to rise to USD 27.82 billion by 2032 [3]. Marula oils are an essential component of this market: therefore, their constituent volatile compounds and expressed oils need to be investigated. Essential oils are widely used as flavourants, fragrances in shampoos and lotions, for skin and hair rejuvenation, in soap, candles, as perfumes, in sterilising/sanitising liquids, and in medical or conventional aromatherapy, among other uses [4]. But the lack of scientific validation of aesthetic aromas, volatile compounds, and extracts for human health is a current hotpot of criticism of natural or organic-based therapies. Despite this, substantial scientific evidence exists demonstrating modest to significant biological effects from aromatic plant-based cosmetics, nutraceuticals, and therapies. Therefore, marula oils that form part of the multibillion USD industry need to be surfaced and validated to enhance their value for industrial applications and product development.  
Techniques such as a Fourier-transform infrared spectroscopy (FTIR) and gas chromato-graphy-mass spectrometry (GC-MS) are used to analyse volatile substances of kernel oil. GC-MS separates and identifies the complex volatile compounds and provides detailed qualitative and quantitative data. In so doing, the major volatile compounds including esters, alcohols, and terpen are profiled. Terpenes contribute significantly to the oil's fragrance, alcohols enhance scent and stability, and esters add pleasant fruity flavours, defining the oil's aromatic profile [5; 6].  
To analyse fatty acid profiles, gas chromatography with flame ionization detection (GC-FID) or gas chromatography-mass spectrometry (GC-MS) are used. These techniques separate, identify, and quantify fatty acids in their methyl ester forms (FAMEs), consequently providing detailed compositions of saturated, monounsaturated, and polyunsaturated fatty acids. These fatty acids are critical in understanding the nutritional and industrial value of the oil. For example, saturated fatty acids, while contributing to the stability of the oil [7], must be balanced with unsaturated fatty acids, which are known for their health benefits and desirable physical properties [8; 9].  
Therefore, the present work was conducted to profile the _Sclerocarya birrea_ kernel volatile constituents of kernel oil and FAMEs from the species growing wild in the Mbembesi area of Matabeleland South province of Zimbabwe.