Characterization of the Major Odor-Active Compounds in Jackfruit Pulp.

An aroma extract dilution analysis applied to the volatiles isolated from jackfruit ( Artocarpus heterophyllus Lam.) pulp by solvent extraction and solvent-assisted flavor evaporation resulted in the detection of 48 odorants with flavor dilution (FD) factors between 1 and ≥8192. Application of gas chromatography-olfactometry to static headspace samples revealed additional five highly volatile odorants. The structures of 44 out of the 53 detected odorants could be assigned. These 44 compounds were quantitated using stable isotopically substituted odorants as internal standards, and their odor activity values (OAVs) were calculated as the ratio of the natural concentrations in jackfruit pulp and the odor threshold values in water. High OAVs were in particular obtained for ethyl 3-methylbutanoate (74000), ethyl butanoate (1800), 3-methylbutanal (1500), and 2-methylpropanal (1400). An aroma model solution based on the natural concentrations of the 35 compounds for which OAVs > 1 had been calculated fully mimicked the characteristic jackfruit pulp aroma.