| "Simultaneous Distillation-Extraction (SDE) and headspace-solid phase microextraction (HS-SPME) combined with GC-FID and GC-MS were used to analyze volatile compounds from plum (Prunus domestica L. cv. Horvin) and to estimate the most odor-active compounds by application of the Odor Activity Values (OAV). ... Of the 148 constituents identified in plums, only 38 compounds had concentrations higher than their odor thresholds (OAV >1). The highest OAV were calculated for ethyl 2-methylbutanoate (1837), hexyl acetate (1702), and (E)-2-nonenal (1485). Ethyl 2-methylbutanoate has a green-fruity odor, reminiscent of the peels of unripe plums; hexyl acetate has a sweet-fruity berry, and pear-like odor, while (E)-2-nonenal has a waxy and slightly green odor. Relatively high odor activity values were also calculated for ethyl butanoate (847), (E)-2-decenal (357), ethyl hexanoate (323), nonanal (300), decanal (260), and (E)-β-ionone (190) with OAVs between 100 and 900. With odor activity values between 10 and 100, γ-dodecalactone, (Z)-3-hexenyl acetate, pentyl acetate, linalool, γ-decalactone, butyl acetate, limonene, propyl acetate, δ-decalactone, and diethyl sulfide should also contribute to plum aroma. On the other hand, the concentrations of (E)-2-hexenyl acetate, ethyl heptanoate, (Z)-3-hexenol, (Z)-3-hexenyl hexanoate, eugenol, (E)-2-hexenal, ethyl pentanoate, hexyl 2-methylbutanoate, isopentyl hexanoate, 1-hexanol, γ-nonalactone, myrcene, octyl acetate, phenylacetaldehyde, 1-butanol, isobutyl acetate, (E)-2-heptenal, octadecanal, and nerol were only slightly above their threshold values." \\ | "Simultaneous Distillation-Extraction (SDE) and headspace-solid phase microextraction (HS-SPME) combined with GC-FID and GC-MS were used to analyze volatile compounds from plum (Prunus domestica L. cv. Horvin) and to estimate the most odor-active compounds by application of the Odor Activity Values (OAV). ... Of the 148 constituents identified in plums, only 38 compounds had concentrations higher than their odor thresholds (OAV >1). The highest OAV were calculated for ethyl 2-methylbutanoate (1837), hexyl acetate (1702), and (E)-2-nonenal (1485). Ethyl 2-methylbutanoate has a green-fruity odor, reminiscent of the peels of unripe plums; hexyl acetate has a sweet-fruity berry, and pear-like odor, while (E)-2-nonenal has a waxy and slightly green odor. Relatively high odor activity values were also calculated for ethyl butanoate (847), (E)-2-decenal (357), ethyl hexanoate (323), nonanal (300), decanal (260), and (E)-β-ionone (190) with OAVs between 100 and 900. With odor activity values between 10 and 100, γ-dodecalactone, (Z)-3-hexenyl acetate, pentyl acetate, linalool, γ-decalactone, butyl acetate, limonene, propyl acetate, δ-decalactone, and diethyl sulfide should also contribute to plum aroma. On the other hand, the concentrations of (E)-2-hexenyl acetate, ethyl heptanoate, (Z)-3-hexenol, (Z)-3-hexenyl hexanoate, eugenol, (E)-2-hexenal, ethyl pentanoate, hexyl 2-methylbutanoate, isopentyl hexanoate, 1-hexanol, γ-nonalactone, myrcene, octyl acetate, phenylacetaldehyde, 1-butanol, isobutyl acetate, (E)-2-heptenal, octadecanal, and nerol were only slightly above their threshold values." \\ |
| [Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma., Pino, J. A., Quijano, C. E., Food Science and Technology (Campinas), Vol.32(1), 2012, 76-83] [[https://www.scielo.br/j/cta/a/dg4PmvrwW78VNgCHX8xYpYs/?format=pdf&lang=en|PDF]] | [Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma., Pino, J. A., Quijano, C. E., Food Science and Technology (Campinas), Vol.32(1), 2012, 76-83] [[https://www.scielo.br/j/cta/a/dg4PmvrwW78VNgCHX8xYpYs/?format=pdf&lang=en|PDF]] |
