Key odor compounds in NCS analyzed by AEDA and their contents in various samplesa,b.
| No. | RI | Component | Odor description | Content (ng g−1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Sugarcane | Juice extraction | Juice extraction mixture | Juice extraction mixture with calcium oxide and sodium bicarbonate | Clean juice | Impurities | Concentrated juice | Syrup | NCS | FD factor | ||||
| 1 | 1987 | 4-Hydroxy-2,5-dimethyl-3(2H)furanone | Caramel | ND | ND | ND | ND | ND | ND | 139.48 ± 9.36 | 1880.31 ± 134.62 | 1203.04 ± 7.57 | 2187 |
| 2 | 1491 | (E)-2-Nonenal | Cucumber, fat, green | ND | 71.11 ± 2.78 | 33.8 ± 2.55 | ND | ND | ND | ND | 137.19 ± 8.92 | 37.81 ± 1.86 | 729 |
| 3 | 1784 | 2-Hydroxy-3-methyl-2-cyclopentene-1-one | Caramellic | ND | ND | ND | ND | 37 ± 3.86 | 39.51 ± 0.71 | 115.81 ± 14.4 | 794.49 ± 51 | 243.33 ± 6.69 | 729 |
| 4 | 2476 | 4-Allyl-2,6-dimethoxyphenol | Sweet, flower | ND | ND | ND | ND | ND | ND | 44.84 ± 7.27 | ND | 276.65 ± 14.93 | 729 |
| 5 | 2138 | 4-Ethenyl-2-methoxyphenol | Clove, curry | 390.62 ± 64.25 | 348.34 ± 32.47 | 742.18 ± 63.35 | ND | 61.32 ± 6.63 | 368.69 ± 18.49 | 531.51 ± 36.27 | 3150.75 ± 115.73 | 1471.55 ± 1.65 | 243 |
| 6 | 1428 | 3-Ethyl-2,5-dimethylpyrazine | Potato, roast | ND | ND | ND | ND | ND | ND | ND | 497.77 ± 17.81 | 159.13 ± 0.22 | 81 |
| 7 | 1801 | Hexanoic acid | Sweat | 432.4 ± 32.32 | 101.4 ± 11.73 | 585.24 ± 59.89 | 609.16 ± 77.02 | 122.5 ± 13.81 | 117.32 ± 0.81 | 536.65 ± 21.68 | 716.4 ± 12.07 | 207.44 ± 1.32 | 81 |
| 8 | 1977 | 3-Hydroxy-4,4-dimethyldihydro-2(3H)-furanone | Cotton candy | ND | ND | ND | ND | 20.2 ± 0.75 | ND | 112.72 ± 7.62 | 666.42 ± 1.23 | 266.96 ± 0.59 | 81 |
| 9 | 1404 | Acetic acid | Sour | 1376.77 ± 52.9 | 930.55 ± 50.79 | 573.6 ± 177.51 | 341.96 ± 38.33 | 97.36 ± 6.24 | 80.23 ± 3.26 | 2148.92 ± 60.78 | 10 164.08 ± 260.85 | 2463.13 ± 7.38 | 27 |
| 10 | 1535 | 2-Methylpropionic acid | Rancid, butter, cheese | 32.15 ± 10.12 | 96.7 ± 26.04 | 113.89 ± 28.44 | ND | ND | ND | 93.88 ± 13.75 | 121.68 ± 8.34 | 24.36 ± 1.01 | 27 |
| 11 | 1118 | 1,3-Dimethylbenzene | Plastic | 282.8 ± 25.34 | 203.27 ± 12.47 | 292.97 ± 2.74 | 145.13 ± 11.63 | 323.75 ± 4.53 | 264.48 ± 15.21 | 262.02 ± 18.66 | 582.61 ± 57.56 | 229.84 ± 5.76 | 9 |
| 12 | 1387 | 2,3,5-Trimethylpyrazine | Roast, potato, must | ND | ND | ND | ND | 7.85 ± 0.25 | 24.83 ± 0.41 | ND | ND | 155.97 ± 5.77 | 9 |
| 13 | 1705 | 2-Methylpentanoic acid | Buttery creamy cheesy | ND | ND | ND | ND | ND | ND | 141.3 ± 5.11 | 640.21 ± 63.64 | 167.17 ± 1.89 | 9 |
| 14 | 1064 | Hexanal | Grass, tallow, fat | ND | ND | ND | ND | 57.57 ± 2.39 | 133.34 ± 7.09 | 148.22 ± 19.81 | 617.14 ± 16.45 | 186.87 ± 4.67 | 3 |
| 15 | 1237 | 2-Methyl-4,5-dihydro-3(2H)-furanone | Nutty, creamy almond | ND | ND | ND | ND | ND | ND | ND | 398.65 ± 17.61 | 74.61 ± 1.45 | 3 |
| 16 | 1372 | 2-Ethyl-5-methylpyrazine | Fruit, sweet | ND | ND | ND | ND | ND | ND | ND | 330.18 ± 1.83 | 78.85 ± 1.11 | 3 |
| 17 | 1309 | 2,6-Dimethylpyrazine | Roasted nut, cocoa, beef | ND | ND | ND | ND | 62.73 ± 1.79 | 276.55 ± 12.99 | 55.47 ± 12.78 | 2144.53 ± 63.11 | 508.52 ± 2.03 | 1 |
| 18 | 1342 | 1-Hydroxy-2-butanone | brown, oily, alcoholic | ND | ND | ND | ND | ND | ND | ND | 98.5 ± 6.23 | 16.81 ± 1.11 | 1 |
| 19 | 1683 | 5-Methyl furfuryl alcohol | Sweet caramellic | ND | ND | ND | ND | ND | ND | ND | 251.87 ± 30.69 | 124.22 ± 0.36 | 1 |
| 20 | 2777 | 3-Phenyl-2-propenoic acid | Balsam sweet storax | ND | ND | ND | ND | ND | 223.11 ± 30.29 | 77.8 ± 7.15 | 655.14 ± 76.44 | 311.68 ± 26.44 | 1 |
a
ND: not detected.
b
Content stated as the mean ± SD (n = 3) and the unit was nanogram per gram sample.