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Acetaldehyde, acetoin, carvone, ¥â - damascenone, E,E-2,4- decadienal, decanal, diacetyl, dodecanal, linalool,ethanol, ethyl acetate, ethyl butanoate, ethyl propanoate, ethyl - 2 - methyl propanoate, ethyl - 2 - methyl butanoate, ethyl hexanoate, ethyl - 3 - hydroxy hexanoate, ethyl octanoate, ethyl decanoate, geranial citronellal, hexanal, ( E ) - 2 - hexenaln, ( E ) - 2 - hexen - 1 - ol, ( Z ) - 3 - hexenal, ( Z ) - 3 - hexen - 1 - ol, limonene, methyl butanoate, 3 - methyl butanol, neral, nonanal, ( E ) - 2 - nonenal, ( Z ) - 2 - nonenal, 1 - penten - 3 - one
1 - octanol, octanal, 1 - octen - 3 - one, ¥â - sinensal, ¥á - terpincol, and terpinen - 4 - ol

µþ±â
Butyrates, butyl acetate, 2,5 - dimethyl - 4 - hydroxy - 3(2H) - furanone, dimethyl - 4 - methoxy - 3(2H) - furanone, ¥ã - decalactone, ¥ã - dodecalactone, ethyl butanoate, ethyl cinnamates, ethyl hexanoate, ethyl 3 - methylbutanoate, ethyl propanoate, farnesyl acetate, furaneol, furaneol - ¥â - glucoside, geraniol, 2 - heptanone, hexanal, ( E ) - 2 - hexenal, hexyl acetate, linalool, methyl cinnamates, methyl and ethyl acetates, methyl anthranilate, methyl butanoate, methyl 2 - methylbutanoate, methyl hexanoate, mesifurane, methional, propionates, and
1 - octen - 3 - one

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Benzaldehyde, benzyl alcohol, ¥ã - caprolactone, cis - 3 - hexenyl acetate, ¥â - damascenone, ¥ã - decalactone, ( E , E ) -2,4 - decadienal, ¥ä - decalactone, ¥ã - decalactone, dimethyl disulfi de, ¥ã - dodecalactone, ¥ä - dodecalactone, ethyl acetate, ethyl butanoate, ethyl octanoate,
¥ã - decalactone, hexanal, ( Z ) - 3 - hexen - 1 - yl acetate, ( E ) - 2 - hexen - 1 - ol, ( Z ) - 3 - hexenal, ¥ã - jasmolactone, linalool, methyl
octanoate, ¥ã - octalactone, ¥ä - octalactone, 6 - pentyl ¥á - pyrone, and terpinolene

¹è
Butyl acetate, butyl butanoate, hexyl acetate, ethyl hexanoate, ethyl octanoate, ethyl ( E ) - 2 - octenoate, ethyl ( E , Z ) - 2,4 - decadienoate, methyl ( E , Z ) -  2,4 - decadienoate, and pentyl acetate

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Methyl anthranilate

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Camphene, butan - 1 - ol, car - 3 - ene, ¥â - caryophyllene, p - cymene, cis -hex - 3 - en - 1 - ol, ¥á - copanene, cyclohexane, dimethylcyclohexane, 1,1 - diethoxyethane, ethanol, ethylcyclohexane, ethyl butenoate, ethyl dodecanoate, ehtyl decanoate, ethyl
octanoate, ¥á - fenchene, 2 - furfural, hexanal, ¥á - humulene, hydrocarbon, limonene, 1 - methylpropan - 1 - ol, methylcyclohexane, 3 - methylbutan - 1 - ol, myrcene, ¥á - phellandrene, ¥â -  phellandrene, ¥á - pinene, ¥â - pinene, sabinene, sabinyl acetate, toluene, ¥ã - terpinene, ¥á - terpinolene, and xylene

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Acetoxyacetone, p - allyl phenol, ¥ã -  butyrolactone, ¥â - hydroxyhexanoic acids, 4 - methoxy - 2,5 - dimethyl - 2(H) - furan - 3 - one, methyl esters of ¥â - hydroxybutyric, ¥ã - octalactone, 2 - propenyl hexanoate, sesquiterpene, 1 - ( E , Z ) - 3,5 - undecatriene, and 1 - ( E , Z , Z )3,5,8 - undecatetraene



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More than 300 volatile compounds have been identifi ed in apple fruit (Dirinck
et al. 1989 ). Only a few of these volatiles have been identifi ed as important active odor compounds being responsible for the characteristic aroma in most apple cultivars, such as ¥â - damascenone, butyl, isoamyl, and hexyl hexanoate, along with ethyl, propyl, and hexyl butanoates (Cunningham 1985 ). The most abundant volatile components are esters, alcohols, aldehydes, ketones, and ethers, while esters are the
principal compounds responsible for fruity odor (Fellman et al. 2000 ; Plotto et al.  2000 ). For example, ethyl 2 - methylbutanoate, 2 - methylbutyl acetate, and hexyl acetate contribute mostly to the characteristic aroma of ¡° Fuji ¡± apples, while ethyl butanoate and ethyl 2 - methylbutanoate are the active odor compounds in ¡° Elstar ¡± apples, and ethyl butanoate, acetaldehyde, 2 - methyl - 1 - butanol, and ethyl methylpropanoate in ¡° Cox Orange ¡± (Acree et al. 1984 ; Berger 2007 ; Echeverria et al. 2004 ). Ethyl 2 - methylbutanoate also has a direct impact on ¡° Granny Smith ¡± apple flavor (Lavilla et al. 1999 ).
Alcohols, aldehydes, 1 - butyl acetate, butyl 2 - methylbutanoate, ¥â - damascenone, ethyl butanoate, ethyl butanoate, ethyl 2 - methylbutanoate, ethyl 2 - methylbutyl acetate, n - hexanal, 1 - hexanol, hexen - 1 - ol, hexyl acetate, hexyl butanoate, hexyl 2 - methylbutanoate, hexyl propanoate, ketone, 2 - methylbutanoate, methyl 2 - methylbutanoate, propyl 2 - methylbutanoate, pentyl acetate, 1 - propyl propionate, trans - 2 - hexenal, and trans - 2 - hexen - 1 - ol


¹Ù³ª³ª
Alcohols, amyl butanaote, butyl butanaote, esters, and isoamyl acetate

The major volatile compounds in banana fruit are identifi ed as alcohols and esters, including amyl acetate, isoamyl acetate, butyl butyrate, and amyl butyrate. Esters predominate in the volatile fraction of banana fruit. Based on the combined analytic chemistry with sensory analysis, penten - 2 - one, 3 - methylbutyl, and 2 - methylpropyl esters of acetate and butyrate have been identifi ed as the most important banana
fruit aroma (Berger et al. 1986 ). Isopentyl acetate and isobutyl acetate are also known as the most important impact compounds of banana aroma. The concentrations of acetates and butanoates increased during ripening of banana fruit (Jayanty et al. 2002 ). In addition, isoamyl alcohol, isoamyl acetate, butyl acetate, and elemicine were detected by olfactometric analyses as characteristics of banana odor
(Boudhrioua et al. 2003 ).

Citrus
Esters are important as they are responsible for the flavor characteristic (Berger 2007 ), while the major esters are ethyl esters of C 3 to C 4 organic acids. Linalool is by far the most important alcohol. However, ketones, carvone, diacetyl, and acetoin are off - flavors.
Thus, the key flavor compounds in fresh citrus fruit still need to be identifi ed.

Strawberry
Over 360 different volatile compounds have been identifi ed in strawberry fruit (Maarse 1991 ). Strawberry aroma is composed redominately of esters with alcohols, ketones, lactones, and aldehydes being present in smaller quantities (Forney et al. 2000 ). Strawberries contain primarily straight esters, which comprise primarily of methyl, and ethyl acetates, butanoates, and hexanoates. Esters provide an aroma
characteristic to the fruit (Gomes da Silav and Chavees das Neves 1999 ). Terpenoids and sulfur compounds may also have a signifi cant impact on the characteristic  aroma of strawberry fruit (Dirinck et al. 1981 ). The most important aroma
compounds in strawberry fruit include ethyl cinnamates, methyl cinnamates, 2,5 - dimethyl - 4 - hydroxy - 3(2H) - furanone, furaneol, furaneol - beta - glucoside, dimethyl -4 - methoxy - 3(2H) - furanone (mesifurane), methyl and ethyl acetates, propionates,
and butyrates, which are responsible for fruity flavor. A number of terpenes also contribute to the fl avor of strawberry fruit.

Peach
Approximately 100 volatile compounds have been identifi ed in peaches, including alcohols, aldehydes, alkanes, esters, ketones, lactones, and terpenes (Aubert et al. 2003 ; Visai and Vanoli 1997 ). The major volatile compounds are identifi ed as ethyl acetate, cis - 3 - hexenyl acetate, methyl octanoate, ethyl octanoate, ¥ã - decalactone, benzyl alcohol, ¥ã - caprolactone, and ¥ä - decalactone. Among them, lactones, particularly ¥ã - decalactone and ¥ä - decalactone, have been reported as character impacted compounds in peaches and are associated with C6 - aldehydes, aliphatic alcohols, and terpenes, which are responsible for fruity characteristics (Derail et al. 1999 ; Engel et al. 1988 ; Horvat et al. 1990 ; Narain et al. 1990 ). Nectarines produce less volatiles in total but more esters, linalol, and terpinolene and have more fruity and fl oral
aroma notes than peaches (Visai and Vanoli 1997 ).


Pear
More than 300 volatile compounds have been identifi ed in pear, including aldehydes, alcohols, esters, ketones, and sulfur compounds (Rapparini and Predieri 2003 ). The most important character - impacted compounds of pears are listed in Table 1.3 .
Methyl and hexyl esters of decadienoate are the character - impacted compounds of
the European pear (Argenta et al. 2003 ; Kahle et al. 2005 ; Rapparini and Predieri
2003 ). Other volatile esters, for example, hexyl acetate, 2 - methylpropyl acetate, butyl
acetate, butyl butanoate, pentyl acetate, and ethyl hexanoate possess strong pear -
like aroma (Rapparini and Predieri 2003 ). Ethyl octanoate and ethyl ( E ) - 2 - octenoate contribute to sweet or fruity odors in pears, while a high concentration of 2,4 -decadienoates in fruit fl esh is accepted by consumers (Rizzolo et al. 1991 ). In addition, hexanal, 2 - methylpropyl acetate, ethyl acetate, hexyl acetate, 3 - methylbutyl 2 - methylbutanoate, ethyl butanoate, and butanol are identifi ed as impact volatiles
in ¡° Conference ¡± pears (Rizzolo et al. 2005 ).

Grape
The fl avor of grapes is made up of volatile alcohols, aldehydes, esters, acids, terpenols, and carbonyl compounds. Grape may be divided into aromatic and nonaromatic varieties. Free terpenols, for example, linalool and geraniol, have been identifi ed as major aroma compounds in both red and white grapes (Rosilllo et al.  1999 ). Octanoic acid and alcohols, particularly 2 - phenylethanol, are recognized after crushing (Rosilllo et al. 1999 ). In addition, esters and aldehydes were also reported in ¡° Aleatico ¡± grapes (Bellincontro et al. 2009 ). Fruit fl avor is highly correlated with consumer likings in table grapes.

Mango
Mango possesses a very attractive fl avor characteristic. About 270 volatile compounds from mango fruit were identifi ed. However, application of distillation extraction in combination with active odor value (aroma threshold) technologies
exhibits that monoterpenes such as ¥á - pinene, myrecene, ¥á - phelladrene, ¥ò - 3 - carene, p - cymene, limone and terpinolene, esters including ethyl - 2 - methylpropanaote, ethyle - butanoate, as well as ( E , Z ) - 2,6 - nonadienal, ( E ) - 2 - nonenal, methyl benzoate,
( E ) - ¥â - ionone, decanal, and 2,5, - dimethyl - 4 - methoxy - 3(2H) - furanone are the most important compounds contributing to mango fl avor (Pino and Mesa 2006 ). The acids, esters, and lactones found were considered to be produced by the lipid metabolism in the fl avor development of mango fruit during ripening.

Papaya
Papaya possesses a characteristic aroma, which is due to several volatile components
such as alcohols, esters, aldehydes, and sulfur compounds (Chan et al. 1973 ). Fifty -
one volatile compounds from intact ¡° Hawaiian ¡± papaya at different ripening stages
were detected. Linalool, followed by linalool oxide A, linalool oxide B, ethyl acetate,
phenylacetonitrile, and benzyl isothiocynate, was the major compound in the fully
ripe fruits (Flath et al. 1990 ). Other work indicated the esters as the predominant
compounds among the volatiles of papayas from Sri Lanka and Colombia (Heidlas
et al. 1984 ; Macleod and Pieris 1984 ). In addition, methyl butanoate, ethyl butanoate,
3 - methylbutanol, benzyl alcohol, ¥á - terpineol, and butanol are found to be important
volatiles in papaya fruit (Almora et al. 2004 ; Pino et al. 2003 ).

Pineapple
More than 280 volatile compounds have been found in pineapple fruit (Tokitomo
et al. 2005 ). The major volatile compounds are identifi ed as 4 - methoxy - 2,5 - dimethyl -
2(H) - furan - 3 - one, 2 - propenyl hexanoate, sesquiterpene hydrocarbons, 1 - ( E , Z ) - 3,5 -
undecatriene, 1 - ( E , Z , Z )3,5,8 - undecatetraene, 2 - propenyl n - hexanoate ethyl,
para - allyl phenol, ¥ã - butyrolactone, ¥ã - octalactone, acetoxyacetone, methyl esters of
¥â - hydroxybutyric, and ¥â - hydroxyhexanoic acids. Monoterpene alcohols (linalool,
¥á - terpineol, and terpinen - 4 - ol) and sesquiterpenes were also identifi ed (Berger
et al. 1985 ; Flath and Forry 1970 ). In addition, the sulfur compounds such as methyl
3 - (methylthio) - ( E ) - 2 - propenoate, methyl 3 - (methylthio) - ( Z ) - 2 - propenoate, ethyl
3 - (methylthio) - ( Z ) - 2 - propenoate, ethyl 3 - (methylthio) - ( E ) - 2 - propenoate, methyl
5 - hexenoate, methyl ( E ) - 4 - hexenaote, methyl 4 - (methylthio) - butanoate, nonanol,
and ethyl 4 - methylthiobutanoate, were reported as impact - fl avor compounds in
fresh ¡° Hawaiian ¡± pineapple (Takeoka et al. 1991 ).

Plum
Approximately 75 volatile compounds have been identifi ed in plum juices (Maarse  1991 ). Lactones from C 6 to C 12 are major classes of volatile compounds in plums (Horvat 1992 ), but the key fl avor compounds in fresh plum fruit are not yet
identifi ed.