| [Postharvest survey of volatile compounds in five tropical fruits using headspace-solid phase microextraction (HS-SPME). Laohakunjit, N., Kerdchoechuen, O., Matta, F. B., Silva, J. L., Holmes, W. E., HortScience, Vol.42(2), 2007, 309-314] | [Postharvest survey of volatile compounds in five tropical fruits using headspace-solid phase microextraction (HS-SPME). Laohakunjit, N., Kerdchoechuen, O., Matta, F. B., Silva, J. L., Holmes, W. E., HortScience, Vol.42(2), 2007, 309-314] |
| |{{:ethyl2smethylbutyrate.png|ethyl (2S)-2-methylbutanoate}} \\ ethyl (2S)-2-methylbutanoate \\ //(fruity)//| {{:1ethylsulfanylethane1thiol.png|1-(ethylsulfanyl)ethane-1-thiol}} \\ 1-(ethylsulfanyl)ethane-1-thiol \\ //(roasted onion)//|{{:ethandithiol.png|ethane-1,1-dithiol}} \\ ethane-1,1-dithiol \\ //(sulfury duraian)// |{{prenylthiol.png|3-methyl-2-butene-1-thiol}} \\ 3-methyl-2-butene-1-thiol \\ (prenylthiol) \\ //(skunky)//| | |{{:ethyl2smethylbutyrate.png|ethyl (2S)-2-methylbutanoate}} \\ ethyl (2S)-2-methylbutanoate \\ //(fruity)//| {{:1ethylsulfanylethane1thiol.png|1-(ethylsulfanyl)ethane-1-thiol}} \\ 1-(ethylsulfanyl)ethane-1-thiol \\ //(roasted onion)//|{{:ethandithiol.png|ethane-1,1-dithiol}} \\ ethane-1,1-dithiol \\ //(sulfury durian)// |{{prenylthiol.png|3-methyl-2-butene-1-thiol}} \\ 3-methyl-2-butene-1-thiol \\ (prenylthiol) \\ //(skunky)//| |
| "An aroma extract dilution analysis applied on the volatile fraction isolated from Thai durian... 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." \\ | "An aroma extract dilution analysis applied on the volatile fraction isolated from Thai durian... 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." \\ |
