Volatile constituents and fatty acid composition of lipids in Durio zibethinus |
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Authors: | Reinhold Moser Dietrich Düvel Rainer Greve |
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Affiliation: | 1. NATEC, Institut für naturwissenschaftlich-technische Dienste GmbH, Behringstraβe 154, 2000 Hamburg 50, W. Germany;;2. Institut für Angewandte Botanik, Universität Hamburg, Marseiller Straβe 7, 2000 Hamburg 36, W. Germany |
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Abstract: | The predominating flavour compounds in the fruit pulp of Durio zibethinus were hydrogen sulfide, ethyl hydrodisulfide and several dialkyl polysulfides, particularly (C2H5)2Sn, where n = 2 or 3. Ethyl acetate, 1,1-diethoxyethane and ethyl 2-methylbutanoate contribute to an additional fruity odour note. Hydrodisulfides are probably the precursors of the dialkyl sulfides. In the pericarp and seed no volatile sulfur compounds could be detected. The fatty acid composition of the lipids in pericarp, pulp and seed depended on the origin and/or harvest season of the fruit. The main components were oleic and palmitic acids or arachidic acid together with appreciable quantities of palmitoleic, stearic, linoleic and linolenic acids. |
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Keywords: | Bombacaceae volatile constituents fatty acids from lipids ethyl esters 1,1-diethoxyethane alkyl polysulfides. |
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