Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method
作者： Sumitra BOONBUMRUNG , Hirotoshi TAMURA , Juta MOOKDASANIT , Hideki NAKAMOTO , Masakazu ISHIHARA
DOI: 10.3136/FSTR.7.200
关键词:
摘要: Odor detection thresholds of optically active compounds and other volatile found in the oil yellow Keaw mangoes were determined. intensity individual components was evaluated by Lod (limited odor unit) based on data threshold concentration at recognition level oils. � -Damascenone terpinolene to have values greater than one identified as most responsible for characteristic aroma. a mixture 15 chemicals having larger against natural mango oils 1.8 ppm, which exceeded that (0.62 ppm) Ok-rong The fifteen comprising -damascenone, terpinolene, ethyl hexanoate, (E,Z)-(2,6)-nonadienal, 2,5-dimethyl-4-methoxy-3(2H)-furanone, (3R)-(� )-linalool, butyrate, octanoate, ethanol, (1S)-(� )-� -3-carene, (1S,5S)-(� -pinene, trans-linalool oxide, (3S)-(� )linalool, butyric acid, p-methylacetophenone judged possess an aroma very similar mango. Thus, these key contributors
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