Agriculture Reference
In-Depth Information
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
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