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J Agric Food Chem

Title:		Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry
Author(s):		Li JX; Schieberle P; Steinhaus M;
Address:		"Deutsche Forschungsanstalt fur Lebensmittelchemie-German Research Center for Food Chemistry, Lise-Meitner-Strasse 34, 85354 Freising, Germany"
Journal Title:		J Agric Food Chem
Year:		2012
Volume:		20121105
Issue:		45
Page Number:		11253 - 11262
DOI:		10.1021/jf303881k
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"An aroma extract dilution analysis applied on the volatile fraction isolated from Thai durian by solvent extraction and solvent-assisted flavor evaporation resulted in 44 odor-active compounds in the flavor dilution (FD) factor range of 1-16384, 41 of which could be identified and 24 that had not been reported in durian before. High FD factors were found for ethyl (2S)-2-methylbutanoate (fruity; FD 16384), ethyl cinnamate (honey; FD 4096), and 1-(ethylsulfanyl)ethanethiol (roasted onion; FD 1024), followed by 1-(ethyldisulfanyl)-1-(ethylsulfanyl)ethane (sulfury, onion), 2(5)-ethyl-4-hydroxy-5(2)-methylfuran-3(2H)-one (caramel), 3-hydroxy-4,5-dimethylfuran-2(5H)-one (soup seasoning), ethyl 2-methylpropanoate (fruity), ethyl butanoate (fruity), 3-methylbut-2-ene-1-thiol (skunky), ethane-1,1-dithiol (sulfury, durian), 1-(methylsulfanyl)ethanethiol (roasted onion), 1-(ethylsulfanyl)propane-1-thiol (roasted onion), and 4-hydroxy-2,5-dimethylfuran-3(2H)-one (caramel). Among the highly volatile compounds screened by static headspace gas chromatography-olfactometry, hydrogen sulfide (rotten egg), acetaldehyde (fresh, fruity), methanethiol (rotten, cabbage), ethanethiol (rotten, onion), and propane-1-thiol (rotten, durian) were found as additional potent odor-active compounds. Fourteen of the 41 characterized durian odorants showed an alkane-1,1-dithiol, 1-(alkylsulfanyl)alkane-1-thiol, or 1,1-bis(alkylsulfanyl)alkane structure derived from acetaldehyde, propanal, hydrogen sulfide, and alkane-1-thiols. Among these, 1-(propylsulfanyl)ethanethiol, 1-[1-(methylsulfanyl)ethyl]sulfanylethanethiol, and 1-[1-(ethylsulfanyl)ethyl]sulfanylethanethiol were reported for the first time in a natural product"
Keywords:		"Bombacaceae/*chemistry Chromatography, Gas/*methods Eggs/analysis Fruit/chemistry Odorants/*analysis Plant Extracts/*analysis Thailand Vegetables/chemistry Volatile Organic Compounds/*analysis;"
Notes:		"MedlineLi, Jia-Xiao Schieberle, Peter Steinhaus, Martin eng Evaluation Study 2012/10/24 J Agric Food Chem. 2012 Nov 14; 60(45):11253-62. doi: 10.1021/jf303881k. Epub 2012 Nov 5"