Table 7.
Odor activity values of volatile compounds reaching a concentration above the odor threshold (OAV > 1) in ‘Orin’ apple peels and pulps at the 180 DAFB stage.
| Compounds | Odor Descriptor | Odor Threshold * (μg/kg) | Peel | Pulp |
|---|---|---|---|---|
| Ethyl butyrate | Fruity | 1 | 71.66 | 68.43 |
| Ethyl 2-methylbutyrate | Fruity, green apple | 0.006 | 1988.76 | – |
| Butyl acetate | Fruity | 66 | 1.75 | 3.30 |
| 2-Methylbutyl acetate | Characteristic apple, banana | 5 | 37.63 | – |
| Butyl butyrate | Rotten apple | 100 | 9.72 | – |
| Butyl 2-methylbutyrate | Fruity | 17 | 58.37 | – |
| Hexyl acetate | Sweet, fruity, floral | 2 | 462.71 | 5.92 |
| Pentyl butyrate | Fruity, apple, banana | 59 | 3.15 | – |
| Hexyl propanoate | Sweet, fruity, | 8 | 52.84 | 49.46 |
| Hexyl butyrate | Fruity, banana, pineapple | 250 | 2.22 | 0.13 |
| Hexyl 2-methylbutyrate | Fruity, apple | 22 | 371.10 | – |
| Hexyl hexanoate | Sweet, fruity | 10 | 31.63 | – |
| Hexanal | Green | 5 | 31.76 | – |
| (E)-2-Hexenal | Grass, herbaceous | 17 | 127.35 | 0.20 |
| 3-Hexenal | Grass | 0.25 | – | 196.93 |
| 1-Hexanol | Fresh, green, earthy | 150 | 1.14 | 0.88 |
| Estragole | Anise | 7.5 | 60.93 | – |