Potent aroma volatiles in fresh loquat and its canned product

The volatile constituents of fresh loquat (Eriobotrya japonica LINDL, cv, T anaka), its canned product immediately after canning and the stored product s were investigated. Volatiles were isolated by simultaneous distillation a nd extraction under reduced pressure, and identified 78 compounds by a capi llary column GC-MS. The flavor dilution factor (FD factor) was decided by a roma extraction dilution analysis (AEDA) with GC-olfactometry (GC-O). Fifte en and nineteen compounds significantly contributing to the aroma of fresh loquat and that of the canned product were found by AEDA, respectively. The most potent aroma compounds in fresh loquat was phenylacetaldehyde (FD fac tor=256). In addition, other aroma compounds having FD factor=64, hexanal, (E)-2-hexenal, hexanoic acid, beta-ionone may play important roles in fresh loquat aroma. On the Ether hand, the most potent aroma compounds in the ca nned product was beta-ionone (FD factor=256). After three months storage at room temperature, furfural (FD factor=4) and 5-methyl-2-furfural (FD facto r=1) was perceived by GC-O. When stored at 37 degrees C for three months, t he FD factor of furfural increased to 64.