Table 1.

Key odorants identified in cape gooseberry fruit using gas chromatography—olfactometry with aroma extract dilution analysis (GC-O AEDA).

No	Compound	odor	RI Supelcowax-10	RI SPB-5	FD
1	2-Methylpropanal	fruity	900	<600	4
2	Ethyl 2-methyl propanoate	fruity, anise-like	950	750	4
3	Butane-2,3-dione	buttery	980	<600	16
4	Ethyl butanoate	fruity	1027	802	512
5	Hexanal	fresh grass	1072	803	8
6	Ethyl hexanoate	fruity	1200	1002	16
7	Octanal	rancid, citrus	1287	998	16
8	Oct-1-en-3-ol	mushroom	1292	978	8
9	2-Acetyl-1-pyrroline	popcorn	1350	911	8
10	Ethyl octanoate	fruity	1419	1195	128
11	Methional	boiled potato	1450	907	128
12	2,3-Diethyl-5-methyl pyrazine	earthy	1495	1156	128
13	(E)-Non-2-enal	fatty, green	1530	1159	64
14	β-Linalool	fruity	1550	1101	256
15	(E2, Z6)-Nona-2,6-dienal	cucumber	1580	1150	64
16	2-Phenylacetaldehyde	rosy, honey-like	1640	1048	8
17	2-Phenylethanol	flowery, honey-like	1901	1118	64
18	Furaneol	cotton candy	2015	1080	512

RI—Retention indices on a Supelcowax-10 and SPB-5 columns.