| Abstrakt: |
Volatile aroma compounds in durian (Musang King) were comprehensively analyzed by headspace solid-phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE), gas chromatography–olfactometry (GC-O), and gas chromatography-mass spectrometry (GC–MS). Twenty-seven odorant active compounds were identified by GC-O, and 56 volatile aroma compounds were identified by GC–MS. There were 21 compounds with odor activity value (OAV) greater than 1. Diethyl disulfide (OAV: 1,726,977.8–4,180,425.2), ethyl mercaptan (OAV: 16,973.2), propane mercaptan (OAV: 240,891.5), ethyl 2-methylbutanoate (OAV: 49,640.1–82,369.9), and 2-propyl methyl butyrate (OAV: 2310.4–2384.1) were considered to be important contributors to the aroma of durian samples. Ethyl propyl sulfide, dipropyl sulfide, methyl propyl trisulfide, and hexyl hexanoate were detected in durian for the first time. Feller's addition model and OAV were selected to study five sulfide interactions. Among the 10 binary mixtures, seven binary mixtures exhibited masking effect, two binary mixtures exhibited synergistic effect, and one binary mixture exhibited addition effect. [ABSTRACT FROM AUTHOR] |
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