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durio_zibethinus_l [2021/01/17 19:42]
andreas |
durio_zibethinus_l [2022/08/31 16:02] (aktuell)
andreas |
| "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." \\ | "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." \\ |
| [Li, Jia-Xiao, Peter Schieberle, and Martin Steinhaus. "Insights into the key compounds of durian (Durio zibethinus L.‘Monthong’) pulp odor by odorant quantitation and aroma simulation experiments." Journal of agricultural and food chemistry 65.3 (2017): 639-647] | [Li, Jia-Xiao, Peter Schieberle, and Martin Steinhaus. "Insights into the key compounds of durian (Durio zibethinus L.‘Monthong’) pulp odor by odorant quantitation and aroma simulation experiments." Journal of agricultural and food chemistry 65.3 (2017): 639-647] |
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| | "Quantitation of ethionine in samples of different varieties (Monthong, Krathum, Chanee, and Kanyao) showed concentrations (621-9600 μg/kg) in the same range but below the methionine concentrations (16100-30200 μg/kg). During fruit ripening, the ethionine concentration increased as well as the ethanethiol concentration. Final evidence for the role of ethionine as an ethanethiol precursor was provided by demonstrating the formation of (2H5)ethanethiol after adding (2H5)ethionine to durian pulp." \\ |
| | [Fischer, Nadine S., and Martin Steinhaus. "Identification of an important odorant precursor in durian: first evidence of ethionine in plants." Journal of Agricultural and Food Chemistry 68.38 (2019): 10397-10402] |
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| {{:durio_zibethinus.jpg?600}} \\ | {{:durio_zibethinus.jpg?600}} \\ |
| Hoola van Nooten, B., Fleurs, fruits et feuillages choisis de l’ille de Java: peints d’apres nature, t.28 (1880) \\ | Hoola van Nooten, B., Fleurs, fruits et feuillages choisis de l’ille de Java: peints d’apres nature, t.28 (1880) \\ |
| [[http://plantgenera.org/species.php?id_species=365862]] | [[http://plantgenera.org/species.php?id_species=365862]] |
