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. 2021 Oct 14;10(10):2440. doi: 10.3390/foods10102440

Table 5.

Volatile flavor compounds identified in pumpkin samples in C-PLA film and percentage variation of peak area recorded at 11 days at 5 °C.

Compound Retention Time (min) Δ Area, %
Ethanol 2.560 22.23 ± 0.12
Hexanal 3.951 −31.50 ± 1.23
Ethyl acetate 4.998 1.05 ± 0.24
1-Hexanol 5.347 −15.03 ± 2.87
1-Octen-3-ol 8.162 −14.00 ± 2.26
3-Hexen-1-ol 9.032 −11.71 ± 1.58
2 cyclohexen-1-ol-2.4.4-trimethyl 10.223 −5.10 ± 1.47
2-octenal 10.388 14.47 ± 1.51
iso-phorone 10.445 8.90 ± 1.04
Eucalyptol 10.765 −12.36 ± 1.78
6-nonenal 11.681 17.40 ± 1.24
2–6 nonadienal 13.123 −22.47 ± 0.60
6-nonen-1-ol 13.621 −27.11 ± 0.41
Decanal 14.616 13.49 ± 0.17
1-cyclohexene-1-carboxaldehyde-2,6,6-trimethyl 15.068 −6.32 ± 0.04
1-cyclohexene-1-acetaldehyde-2,6,6-trimethyl 16.081 −7.45 ± 0.02
Tetradecane 19.806 6.64 ± 0.05
Naftalene 1,4-dimethyl 20.281 −0.50 ± 0.06
3-buten-2-one,4-(2,6,6-trimethyl-1-cyclohexen-1-yl) 20.544 −26.14 ± 0.01
5,9-undecadien-2-one,6,10-dimethyl 21.071 −11.47 ± 0.09