| Title: | Volatile sulfur compounds in tropical fruits |
| Address: | "International Flavors & Fragrances Inc., Research & Development, 1515 State Highway 36, Union Beach, NJ 07735, USA. Rutgers University, Food Science Department, 65 Dudley Road, New Brunswick, NJ 08901, USA" |
| DOI: | 10.1016/j.jfda.2018.01.014 |
| ISSN/ISBN: | 2224-6614 (Electronic) 1021-9498 (Print) |
| Abstract: | "Global production and demand for tropical fruits continues to grow each year as consumers are enticed by the exotic flavors and potential health benefits that these fruits possess. Volatile sulfur compounds (VSCs) are often responsible for the juicy, fresh aroma of tropical fruits. This poses a challenge for analytical chemists to identify these compounds as most often VSCs are found at low concentrations in most tropical fruits. The aim of this review is to discuss the extraction methods, enrichment techniques, and instrumentation utilized to identify and quantify VSCs in natural products. This will be followed by a discussion of the VSCs reported in tropical and subtropical fruits, with particular attention to the odor and taste attributes of each compound. Finally, the biogenesis and enzymatic formation of specific VSCs in tropical fruits will be highlighted along with the contribution each possesses to the aroma of their respective fruit" |
| Keywords: | Fruit/*chemistry Humans Sulfur Compounds/*chemistry/isolation & purification Taste Volatile Organic Compounds/*chemistry/isolation & purification Extraction methods Tropical fruits Volatile sulfur compounds; |
| Notes: | "MedlineCannon, Robert J Ho, Chi-Tang eng Review China (Republic : 1949- ) 2018/03/24 J Food Drug Anal. 2018 Apr; 26(2):445-468. doi: 10.1016/j.jfda.2018.01.014. Epub 2018 Feb 16" |
