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Table 3 A comparative analysis of the aroma potency of compounds with flavour dilution (FD) values ≥16 in Vitex doniana sweet

From: Identification of the aroma compounds in Vitex doniana sweet: free and bound odorants

No Compounds Conc.(µg kg−1fresh fruit) of fractions Threshold (µg kg−1 of H2O) [ref.] OAVs
Free Bound Free Bound
1 Ethyl-2-methylpropionate 315 Nd 0.1 [4] 3150 Nd
2 Methylbutanoate 205 <10 28 [4] 7 <1
3 Ethylbutanoate 604 Nd 5 x 10−2 [4] 120,800 Nd
4 Acetophenone 42 437 65 [5] <1 7
5 Limonene 127 Nd 210 [1] <1 Nd
6 Butylbutanoate 65 Nd 100 [2] <1 Nd
7 (E)-β-Ocimene <10 Nd Nd Nd
8 Hexyl acetate 522 Nd 2 [4] 261 Nd
9 (Z)-Rose oxide 40 Nd 0.5 [1] 80 Nd
10 Benzaldehyde <10 35 350 [5] <1 <1
11 Linalool 5121 506 15 [3] 341 34
12 4-Hydroxy-β-ionol Nd 162 Nd Nd
13 Geraniol 79 341 40 [4] 2 9
14 β-Damascenone <10 26 2 x 10−3 [4] 5000 10,500
15 2-Phenylethanol 2457 97 1000 [4] 3 <1
16 4-Hydroxy-2,5-dimethyl-3(2H)-furanone 50 326 40 [4] 1 8
17 Ethyl cinnamate 715 Nd Nd Nd
  1. Nd not detected, OAVs odour activity values
  2. [1] Maarse [29], [2] Takeoka et al. [30], [3] Lasekan & Ng [20], [4] Rychlik et al. [31], [5] Buttery et al. [32]
  3. OAVs, calculated by dividing concentration with threshold value in water