Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma

simultaneous distillation-extraction (sde) and headspace-solid phase microextraction (hs-spme) combined with gc-fid and gc-ms were used to analyze volatile compounds from plum (prunus domestica l. cv. horvin) and to estimate the most odor-active compounds by application of the odor activity values (oav). the analyses led to the identification of 148 components, including 58 esters, 23 terpenoids, 14 aldehydes, 11 alcohols, 10 ketones, 9 alkanes, 7 acids, 4 lactones, 3 phenols, and other 9 compounds of different structures. according to the results of sde-gc-ms, spme-gc-ms and oav, ethyl 2-methylbutanoate, hexyl acetate, (e)-2-nonenal, ethyl butanoate, (e)-2-decenal, ethyl hexanoate, nonanal, decanal, (e)-β-ionone, γ-dodecalactone, (z)-3-hexenyl acetate, pentyl acetate, linalool, γ-decalactone, butyl acetate, limonene, propyl acetate, δ-decalactone, diethyl sulfide, (e)-2-hexenyl acetate, ethyl heptanoate, (z)-3-hexenol, (z)-3-hexenyl hexanoate, eugenol, (e)-2-hexenal, ethyl pentanoate, hexyl 2-methylbutanoate, isopentyl hexanoate, 1-hexanol, γ-nonalactone, myrcene, octyl acetate, phenylacetaldehyde, 1-butanol, isobutyl acetate, (e)-2-heptenal, octadecanal, and nerol are characteristic odor active compounds in fresh plums since they showed concentrations far above their odor thresholds.