Aroma Volatiles - Fruit Ripening: Physiology, Signalling and Genomics - page 66

Table 5.1 . Volatile compounds responsible for fruit aroma. From Jiang and Song (2010).

Representative
fruits Fruit type Aroma classifi cation Main characteristic aroma compounds

Stone fruit Peach

Lactone J -Octalactone

Lactone J -Decalactone

Lactone G -Octalactone

Nectarine

Terpenes Linalool

Terpenes D -Terpinene

Terpenes J -Terpinene

Plum

Terpenes Linalool

Aldehydes Benzaldehyde

Terpenes D -Terpineol

Cherry

Aldehydes Phenylacetaldehyde

Aldehydes ( E )-2-hexenal

Apricot

Aldehydes ( E , Z )-2,6-nonadienal

Ketones ( Z )-1,5-octadien-3-one

Pome fruit Apple

Esters Butyl acetate

Esters Ethyl butyrate

Pear

Esters Hexyl acetate

Esters Ethyl butyrate

Berry fruit Grape

Terpenes Linalool

Terpenes Geraniol

Strawberry

Ketones 2,5-Dimethyl-4-hydroxy- 3(2H)furanone

Kiwifruit

Aldehydes ( E )-2-hexenal

Esters Ethyl butyrate

Tomato

Aldehydes ( Z )-3-hexenal

Ketones E -ionone

Citrus Citrus

Terpenes D -Limonene

Sour orange

Terpenes Linalool

Sweet orange

Esters Ethyl butanoate

Others Banana

Phenols Eugenol

Ethers Eugenol methyl ether

Coconut

Lactone G -Decalactone

Lactone J -Dodecalactone

Pineapple

Esters Ethyl 2-methylthion propionate

Esters Methyl 2-methylthion propionate

Lychee

Ketones E -damascenone