Sulfur-Containing Volatiles of Durian Fruits (Durio zibethinus Murr.)

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 10, 1996, Pages 3291-3293

  Weenen, Hugo ^a   Koolhaas, Wim E ^a   Apriyantono, Anton ^b  

^a Givaudan SA   (Switzerland)

^b BOGOR AGRICULTURAL UNIVERSITY   (Indonesia)

Author keywords

3,5 dimethyl 1,2,4 trithiolane; Aroma dilution analysis; Durian; Fruit flavor; S ethyl thioacetate; Tropical fruit

Indexed keywords

DURIO ZIBETHINUS;

EID: 0006645463     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960191i     Document Type: Article

References (4)

1. Baldry, J.; Dougan, J.; Howard, G. E. Volatile flavoring constituents of durian. Phytochemistry 1972, 11, 2081-2084.
2. Boelens, M.; van der Linde, L. M.; de Valois, P. J.; van Dort, H. M.; Takken, H. J. Organic sulfur compounds from fatty aldehydes, hydrogen sulfide, thiols and ammonia as flavor constituents. J. Agric. Food Chem. 1974, 22 (6), 1071-1076.
3. Moser, R.; Duvel, D.; Greve, D. Volatile constituents of durian (Durio zibethinus Murr.). Phytochemistry 1980, 19, 79-81.
4. Wong, K. C.; Tie, D. Y. Volatile constituents of durian (Durio zibethinus Murr.). Flavour Fragrance J. 1995, 10, 79-83.