Figure 1.

Odorant-category profiles of natural foods. Categories of the core odorants of 33 natural foods (15 vegetables and 18 fruits). Each row shows an individual natural food. Core odorants were classified into 14 categories according to their molecular structure and perceived odor. Each column shows an individual category. On the top of these columns, the characteristic molecular structure of each category is shown. The categories are Sul, alcohols, MPZ, C6C9, aldehydes, ketones, ITC, tHC, esters, tAl, NH₂, acids, lactones, and phenols. The eight categories examined in the present study are indicated by the columns with color. Note that individual foods show distinct odorant-category profiles. The names of the odorants in the boxes a–z, aa–az, ba–bz, and ca–cr are listed in the supplemental Figures 1 and 2 (available at www.jneurosci.org as supplemental material).