| Title: | Insights into the Key Compounds of Durian (Durio zibethinus L. 'Monthong') Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments |
| 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" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Sixteen compounds, previously identified as potent odorants by application of an aroma extract dilution analysis and the gas chromatography-olfactometry analysis of static headspace samples, were quantitated in the pulp of durians, variety Monthong, and odor activity values (OAVs) were calculated by dividing the concentrations obtained by the odor thresholds of the compounds in water. In combination with data recently reported for hydrogen sulfide and short-chain alkanethiols, OAVs > 1 were obtained for 19 compounds, among which ethyl (2S)-2-methylbutanoate (fruity; OAV 1700000), ethanethiol (rotten onion; OAV 480000), and 1-(ethylsulfanyl)ethane-1-thiol (roasted onion; OAV 250000) were the most potent, followed by methanethiol (rotten, cabbage; OAV 45000), ethane-1,1-dithiol (sulfury, durian; OAV 23000), and ethyl 2-methylpropanoate (fruity; OAV 22000). Aroma simulation and omission experiments revealed that the overall odor of durian pulp could be mimicked by only two compounds, namely, ethyl (2S)-2-methylbutanoate and 1-(ethylsulfanyl)ethane-1-thiol, when combined in their natural concentrations" |
| Keywords: | "Bombacaceae/*chemistry Chromatography, Gas Fruit/chemistry Humans Odorants/*analysis Olfactometry Smell Volatile Organic Compounds/*chemistry 1-(ethylsulfanyl)ethane-1-thiol Durio zibethinus Sida dithiohemiacetal durian ethyl (2S)-2-methylbutanoate omissi;" |
| Notes: | "MedlineLi, Jia-Xiao Schieberle, Peter Steinhaus, Martin eng 2016/12/28 J Agric Food Chem. 2017 Jan 25; 65(3):639-647. doi: 10.1021/acs.jafc.6b05299. Epub 2017 Jan 11" |
