Table 1.
Compound | RIa | Relative peak area (%) |
Odorb | |||||
Control | Hr | Sx | Hn | Gs | Hf | |||
Aldehydes | ||||||||
Hexanal | 1081 | – | 10.12 | 25.09 | 11.19 | 14.76 | 4.96 | Green |
Heptanal | 1183 | 37.13 | 9.46 | 9.57 | 13.66 | 13.75 | 4.94 | Planty green |
Octanal | 1287 | – | – | – | – | 4.17 | – | Pungent |
(E)-2-Heptenal | 1381 | – | 3.43 | – | – | – | – | Fatty |
Nonanal | 1392 | – | 2.90 | 2.10 | 3.99 | 2.88 | 1.16 | Slightly fatty |
(E)-2-Octenal | 1425 | 31.50 | 13.17 | 9.74 | 9.25 | 10.54 | 4.63 | Nutty |
Benzaldehyde | 1515 | – | – | – | 1.14 | – | 0.52 | Bitter almond |
(E)-2-Nonenal | 1532 | 11.53 | 10.63 | 6.31 | 8.23 | 6.58 | 4.00 | Cucumber |
(E)-2-Decenal | 1642 | – | 7.12 | 3.37 | 9.69 | 2.52 | 3.82 | Fatty |
(E,E)-2,4-Nonadienal | 1700 | – | 6.06 | 2.12 | – | 1.93 | 3.22 | Fruity |
2-Undecenal | 1750 | – | 8.05 | 3.70 | 8.00 | 2.07 | 4.67 | Bitter |
(E,E)-2,4-Decadienal | 1807 | 19.84 | 8.74 | 22.87 | 12.84 | 11.34 | 34.45 | Fried potato |
Total | 100.00 | 79.68 | 84.87 | 77.99 | 70.54 | 66.37 | ||
Alcohols | ||||||||
1-Pentanol | 1252 | – | – | – | 8.60 | – | 7.81 | Wax |
1-Hexanol | 1361 | – | – | – | 4.34 | – | 14.79 | – |
1-Octen-3-ol | 1445 | – | – | – | – | – | 0.94 | Raw mushrooms |
Total | 0.00 | 0.00 | 0.00 | 12.94 | 0.00 | 23.54 | ||
Ketones | ||||||||
2-Heptanone | 1180 | – | 3.18 | – | – | 6.16 | – | Cheese |
2-Octanone | 1283 | – | 6.34 | 5.39 | 3.84 | 8.47 | 3.29 | Fruity |
2-Nonanone | 1387 | – | 2.71 | 1.94 | 0.76 | 1.70 | 0.48 | Blue cheese |
Total | 0.00 | 12.23 | 7.33 | 4.60 | 16.33 | 3.77 | ||
Others | ||||||||
2-Pentylfuran | 1231 | – | 8.09 | 7.81 | 4.46 | 13.12 | 6.34 | Fruity, green |
Total | 0.00 | 8.09 | 7.81 | 4.46 | 13.12 | 6.34 |
Retention indices on DB-Wax column;
Odor perceived at the sniffing port