Fruit Volatile Fingerprints Characterized among Four Commercial Cultivars of Thai Durian (Durio zibethinus)

Table 2

Odor characteristics of ester, sulfur, acid, phenolic, and aldehyde containing compounds from ripe flesh of 4 Thai durian fruits.

Compound		Odor description	Aroma threshold values (ppb)	Odor activity values (OAV)				References
				“Chanthaburi 1”	“Chanee”	“Monthong”	“Kanyao”
Ester
1	Methyl-2-methylbutanoate	Sweet, fruity, apple-like odor	n/a	—	—	n/a	—	—
2	Ethyl acetate	Fruity, sweet, grape- and rum-like odor	0.88	10.014	—	—	—	D
3	Ethyl propanoate	Green, fruity apple-like odor	0.029	—	117.048	—	196.40	M
4	Ethyl-2-methylpropanoate	Fruity	0.1	18.50	53.163	28.47	97.05	O
5	Ethyl butanoate	Fruity, pineapple	0.2	—	5.38	10.35	13.44	H
6	Propyl propanoate	Sharp, chemical, pungent, sweet, fruity	0.28	—	—	—	8.48	M
7	Ethyl-2-methylbutanoate	Fruity	0.3	277.329	276.97	278.31	662.88	N
8	Methyl-2-methyl-2-butenoate	Caramel note, ethereal rum	35 (in water)	<1	<1	<1	<1	R
9	Methyl hexanoate	Fruity, pineapple, ethereal	70	—	—	—	<1	O
10	Ethyl-3-methyl-2-butenoate	n/a	n/a	n/a	n/a	n/a	—	—
11	Propyl-2-methylbutanoate	Winey	n/a	—	n/a	—	—	—
12	Ethyl-2-methyl-2-butenoate	Sweet fruity, green notes	n/a	n/a	n/a	—	n/a	—
13	Pentyl-2-methylbutanoate	n/a	12	2.22	—	—	5.28	A
14	Methyl-2-hexenoate	Fruity green banana honey	n/a	—	—	n/a	—	—
15	Ethyl hexanoate	Apple-like, fruity, aniseed-like, sweet	0.09	115.032	318.54	1,808.81	730.63	H
16	Methyl heptanoate	Sweet, fruity and green, with a waxy apple-like note	0.29	—	6.67	—	—	B
17	Ethyl-2-methyl pentanoate	Fruity, green, melon and waxy with a fatty nuance	n/a	—	n/a	—	—	J
18	Propyl-2-methyl-(E)-2-butenoate	n/a	n/a	n/a	—	—	n/a	—
19	Ethyl-2-hexenoate	Fruity, green, pulpy pineapple and apple	0.14	7.462	—	54.41	9.46	C
20	Propyl hexanoate	Sweet, fruity, juicy, pineapple, green and tropical	70	—	—	<1	<1	E
21	Ethyl heptanoate	Fruity pineapple cognac rum wine	0.24	—	64.60	34.16	37.22	D
22	Methyl octanoate	Waxy, green, sweet, orange, aldehydic, vegetable, herbal	0.025	—	—	843.29	26.94	I
23	Ethyl-4-octenoate	n/a	n/a	—	—	n/a	—	—
24	Ethyl octanoate	Pleasant, fruity, floral odor, wine apricot note	0.04	204.91	3,613.61	4,173.69	1,077.42	K
25	Ethyl-2-methyl octanoate	n/a	n/a	—	n/a	—	n/a	—
26	Ethyl-(E)-2-octenoate	Fruity, green with a fatty waxy note	n/a	n/a	—	n/a	n/a	—
27	2-Methylbutyl hexanoate	Ethereal	n/a	—	—	n/a	—	—
28	Propyl octanoate	n/a	n/a	—	n/a	n/a	n/a	—
29	Methyl decanoate	Oily, winey, fruity, floral	n/a	—	—	n/a	n/a	—
30	Ethyl decanoate	Fruity, grape-, cognac-, and brandy-like odor	0.53	5.53	8.25	24.15	51.42	F
31	Methyl dodecanoate	Waxy, soapy nutty, coconut, mushroom	0.0026	—	—	—	683.31	B
32	Ethyl dodecanoate	Waxy, soapy, rummy, nutty, floral	0.002	—	1,126.15	—	4,138.90	B
33	Ethyl nonanoate	Slightly fatty, oily, fruity, nutty, reminiscent of cognac with a rosy fruity note	0.01	225.68	—	—	—	L
Sulphur compound
1	Diethyl disulfide	Onion, garlic	2	3.97	—	1.25	—	M
2	3,5-Dimethyl-1,2,4-trithiolane	Sulphury, onion, meaty	n/a	n/a	—	n/a	n/a	G
Acid
1	Propanoic acid	Pungent, acidic, dairy	1	—	1.02	—	2.94	P
2	Hexanoic acid	Sour, fatty, sweaty, cheesy	0.0047	—	154.23	956.57	2,132.40	Q
3	Octanoic acid	Fatty, waxy, rancid oily, vegetable cheesy	0.011	—	318.60	262.70	1,154.29	Q
Phenolic
1	2,4-Di-tert-butylphenol	n/a	n/a	—	—	n/a	—	—
2	2,5-bis (1,1-Dimethylethyl phenol)			—	—	—	n/a	—
Aldehyde
1	trans-2-Methyl-2-butenal	Strong green fruit	n/a	—	n/a	—	n/a	G

The capital letters represented the references of odor threshold value as follows: ^A[14] Allison and Katz (1919), ^B[15] Backman (1917), ^C[16] Berger (1985), ^D[17] Cometto-Muñiz, et. al. (2005), ^E[18] Fan and Xu (2011), ^F[19] Ferreira et. al. (1998), ^G[20] Gemert (2011), ^H[21] Guth (1997), ^I[22] Karl et. al. (1994), ^J[23] Komthong (2006), ^K[24] Rychlik (1998), ^L[25] Schwarz (1995), ^M[26] Nagata (2003), ^N[27] Takeoka et al. (1989), ^O[28] Takeoka et al. (1990), ^P[29] van Thriel et al. (2006), ^Q[30] Wise et al. (2007), and ^R[31] Yair (2012).