Aroma comounds in Himachali fruits

Posted Date: 26-May-2011	Category: Education	Rating:
Author: Ghanshyam Abrol	Member Level: Gold	Points: 10 (Rs 2)

Every fruit has its own aroma than is due to compound present in them. Since there are various aromatic compounds but these are volatile in nature. They can be lost through heat or may be reduced with time, so it is important to know which are these compound and how they attract us to eat them.

Do you know the fruit we eat daily has different odour that is due to difference in their aromatic compounds. These also causes stimulation in our body to feel to eat them. The list of such compounds of some fruits is shown below.

Distinctive components of the aroma of some fruits and vegetables:

Apple-ripe Ethyle-2-methylbutyrate

Banana-green 2-Hexanal
-ripe Eugeno

Grapefruit Nootakatone

Lemon Citral

Orange Valencene

Raspberry 1-(p-Hydroxyphenyl)-3-butanone

Cucumber 2,6-Nonadienal

Mushroom 1-Octen-3-ol, lenthionine

Potato 2-Methoxy-3-ethyl pyrazine, 2,5-dimethyl pyrazine

Radish 4-Methylthio-trans-3-butenyl isothiocyanate

these are the compounds which are associated with different fruit crops. These compounds create sensation in our mind and we attract to words to eat them.
Phenolic compounds play a significant role, esters and acids these all are important in a fruit. Fruits are also now a days is used to extract many of compounds as artificial compounds are carcinogenic in nature and should be eliminated in the diet.

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