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Sulphur Compounds and some Uncommon Esters in Durian ( Durio zibethinus Murr.)
Author(s) -
Näf R.,
Velluz A.
Publication year - 1996
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/(sici)1099-1026(199609)11:5<295::aid-ffj585>3.0.co;2-4
Subject(s) - chemistry , sulfur , flavour , alkyl , ethyl ester , organic chemistry , food science
Forty‐three sulphur‐containing constituents were found in a pentane extract of the durian fruit ( Durio zibethinus Murr., Bombacaceae). Amongst them, 22 are new compounds. They belong to dialkyl di‐ and trisulphides, 3‐(alkylthio)‐ and 3‐(alkyldithio)‐butan‐1‐ols, 1,1‐ bis (alkylthio)alkanes and 1‐(alkylthio)‐1‐(alkyldithio)alkanes, trithiolanes, tetrathiolanes and S ‐alkyl thioesters. In addition, the ethyl ( Z,Z )‐, ( E,Z )‐ and ( E,E )‐deca‐2,4‐dienoates, ethyl (3 Z ,6 Z )‐decadienoate and the ethyl ( E,Z,Z )‐ and ( E,E,Z )‐decatrienoates contribute significantly to the fruity aspect of the unusual flavour. Some olfactive evaluations of the synthesised constituents are described.