Characterization of the Major Odor-Active Compounds in Thai Durian (Durio zibethinus L. ‘Monthong’) by Aroma Extract Dilution Analysis and Headspace Gas Chromatography

Characterization of the Major Odor-Active Compounds in Thai Durian (Durio zibethinus L. ‘Monthong’) by Aroma Extract Dilution Analysis and Headspace Gas Chromatography–Olfactometry

Published:2012-11-05 Issue:45 Volume:60 Page:11253-11262
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Jia-Xiao¹,Schieberle Peter¹,Steinhaus Martin¹

Affiliation:

1. Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry), Lise-Meitner-Strasse 34,85354 Freising, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf303881k

Reference45 articles.

1. U.S. Department of Agriculture. Germplasm Resources InformationNetwork; http://www.ars-grin.gov/(accessed July 2012) .

2. Common Fund for Commodities, Amsterdam, The Netherlands; International Tropical Fruits Network (TFNet), Serdang, Selangor, Malaysia. G-Fruit, Tropical Fruit Global Information System;www.itfnet.org/gfruit(accessed July 2012) .

3. Volatile flavouring constituents of Durian

4. Volatile constituents and fatty acid composition of lipids in Durio zibethinus

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