19 Sep '14, 1pm

#ohbarutahu @ twt_sains! Edisi durian! Baca:

An aroma extract dilution analysis applied on the volatile fraction isolated from Thai durian by solvent extraction and solvent-assisted flavor evaporation resulted in 44 odor-active compounds in the flavor dilution (FD) factor range of 1–16384, 41 of which could be identified and 24 that had not been reported in durian before. High FD factors were found for ethyl (2S )-2-methylbutanoate (fruity; FD 16384), ethyl cinnamate (honey; FD 4096), and 1-(ethylsulfanyl)ethanethiol (roasted onion; FD 1024), followed by 1-(ethyldisulfanyl)-1-(ethylsulfanyl)ethane (sulfury, onion), 2(5)-ethyl-4-hydroxy-5(2)-methylfuran-3(2H )-one (caramel), 3-hydroxy-4,5-dimethylfuran-2(5H )-one (soup seasoning), ethyl 2-methylpropanoate (fruity), ethyl butanoate (fruity), 3-methylbut-2-ene-1-thiol (skunky), ethane-1,1-dithiol (sulfury, durian), 1-(methylsulfanyl)ethanethiol (roasted onion), 1-(ethyl...

Full article: http://pubs.acs.org/doi/abs/10.1021/jf303881k?prevSearch=...

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#ohbarutahu @ twt_sains! Edisi durian! Baca:

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