Characterization of the Major Odor-Active Compounds in Jackfruit Pulp

Area of Science:

• Food Chemistry
• Analytical Chemistry
• Plant Science

Background:

• Jackfruit (Artocarpus heterophyllus Lam.) is a tropical fruit with a distinct aroma.
• Understanding its volatile compounds is crucial for flavor research and product development.

Purpose of the Study:

• To identify and quantify the key odorants responsible for jackfruit pulp aroma.
• To elucidate the structure-odor relationships contributing to jackfruit's characteristic scent.

Main Methods:

• Volatiles were isolated using solvent extraction and solvent-assisted flavor evaporation.
• Gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA) were employed.
• Quantification was performed using stable isotopically substituted internal standards, calculating odor activity values (OAVs).

Main Results:

• Fifty-three odorants were detected, with 44 structures identified.
• Compounds with high odor activity values (OAVs) included ethyl 3-methylbutanoate (74000), ethyl butanoate (1800), 3-methylbutanal (1500), and 2-methylpropanal (1400).
• An aroma model comprising 35 compounds with OAVs > 1 accurately replicated the natural jackfruit aroma.

Conclusions:

• The study successfully identified key volatile compounds contributing to jackfruit aroma.
• Ethyl 3-methylbutanoate is a significant aroma impact compound in jackfruit pulp.
• The characterized aroma profile provides a basis for artificial flavor development and quality control.