Table 2.
Odor activity values (OAVs) of aroma-active compounds of Shiikuwasha fruit of different cultivation lines.
| Compound | Odor Threshold (µg/L) | Ishikunibu | Izumi Kugani-like |
Kaachi | Kohama | Nakamoto Seedless |
Ogimi Kugani |
|---|---|---|---|---|---|---|---|
| β-Myrcene | 16.6 | 5.94 | 0.46 | 8.59 | 0.26 | 1.06 | 2.19 |
| p-Cymene | 13.3 | 73.44 | 3.77 | 18.20 | 4.44 | 5.78 | 43.28 |
| Limonene | 34 | 128.57 | 15.31 | 166.16 | 7.39 | 38.55 | 47.47 |
| Linalool | 1.5 | 230.13 | 0.75 | 282.60 | 2.19 | 18.38 | 5.50 |
| 1,8-Cineole | 0.26 | nd | nd | nd | 51.39 | nd | nd |
| Caryophyllene | 160 | nd | nd | 0.01 | nd | nd | 1.45 |
| Octanal | 0.1 | 45.72 | 4.53 | 57.28 | 39.98 | 21.56 | 16.29 |
| Nonanal | 3.5 | 1.69 | 0.20 | 1.23 | 0.62 | 0.48 | 0.62 |
Odor threshold concentration of the compound [19]. The OAV was calculated by dividing the compound concentration by its odor threshold; nd: not detected. Compounds with an OAV greater than one were considered as aroma-active compounds.