# Quality Characteristics and Flavor Analysis of Five Mulberry Varieties
## 3 Results and Discussion
### Volatile Components
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Components**} & \multirow{2}{*}{**Odor Description a**} & \multirow{2}{*}{**Threshold b**} & \multirow{2}{*}{**Zhongsang 5801**} & \multirow{2}{*}{**2000-3**} & \multirow{2}{*}{**Jialing-40**} & \multirow{2}{*}{**Yuesang10**} & \multirow{2}{*}{**White**} \\  & & & & & & & \\  & & **(mg/kg)** & & & & & \\ \hline \(\gamma\)-Decanolactone & Fat, fruit, lactone, peach & 0.0011 e & - d & - & - & - & 709.09 \\ \(\gamma\)-Nonlactone & Apricot, fruit & 0.0021 e & 71.43 & - & - & - & - \\ Butylrolactone & Caramel, cheese, roasted & \(>\)1 f & - & - & - & \(>\)1.65 & - \\ Ethyl decanoate & Brandy, grape, pear & 0.005 s & - & 12 & - & - & - \\
6-Methyl-2-heptanol & n.f c & 0.039–0.40 h & - & - & - & - & 49.58–508.46 \\
1-Dodecanol & n.f & 0.016 i & - & - & - & 42.5 & - \\ Hexaldehyde & Apple, fat, fresh, green, oil & 0.005 s & - & - & - & - & 316 \\ (E)-2-hexenal & n.f & 0.0887 j & - & - & - & - & 130.78 \\
2-Octenal & Dandelion, fat, fruit, grass, & 0.003 k & - & 36.67 & - & - & - \\ (Z)-4-deconaldehyde & Fruit & 0.00004 l & - & 20,000 & - & - & - \\ Nonanal & Fat, floral, green, lemon & 0.0011 s & 127.27 & 163.64 & 100 & 1936.36 & 754.55 \\ (E, Z)-2,6-nonadienal & Cucumber, green, wax & 0.0008 s & 487.5 & 462.5 & 212.5 & - & 1837.5 \\
2,4-Nonadienal & Cereal, deep fried, fat, watermelon, wet wool & 0.0001 g & - & 1200 & - & - & - \\ Decanal & Floral, fried, orange peel, penetrating, tallow & 0.003 m & - & - & - & - & 30 \\
2,6,6-Trimethyl-1-cyclohexene-1-carboxaldehyde & n.f & 0.003 n & - & - & - & - & 30 \\ (E)-2-deconaldehyde & Fat, fish, orange & 0.017–0.25 o & - & - & - & - & 0.5–5.88 \\
2,4-Decaal & Coriander, deep fried, fat, oil, oxidized & 0.0003 p & - & - & - & - & 266.67 \\ (E2, 42)-2,4-decaional & n.f & 0.00004 q & - & - & - & - & 1250 \\
2-Octanone & Fat, fragrant, mold & 0.0502 s & 409.36 & 213.35 & 198.21 & 1046.81 & 430.48 \\
5-Hexyldihydro-2(3H)-furanone & n.f & 0.0097 e & - & 24.74 & - & - & - \\ maltol & n.f & 1.24 r & - & - & - & 2.95 & - \\
2,4-Di-tert-butylphenol & n.f & 0.5 s & 1.92 & 2.46 & 3.7 & 23.74 & 2.22 \\ \hline \hline \end{tabular}  
*: Odor descriptors from [[https://www.femflavavor.org](https://www.femflavavor.org)]([https://www.femflavavor.org](https://www.femflavavor.org)) (accessed on 1 October 2024) b: The odor threshold for each of the substances in aqueous medium, expressed in mg/kg. c: n.f indicates an odor descriptor for an undetected substance. d: -. “-.” Indicates that the substance was detected in the undetected group and that the OAV value cannot be calculated. e: [PERSON] et al. [46]. f: [PERSON] et al. [47]. g: [PERSON] et al. [48]. h: [PERSON] et al. [49]. l: [PERSON] et al. [50]. l: [PERSON] et al. [51]. k: [PERSON] et al. [52]. l: [PERSON] et al. [53]. m: [PERSON] et al. [54,55]. n: [PERSON] et al. [56]. o: [PERSON] et al. [57,58]. P: [PERSON] et al. [59]; [PERSON] et al. [60]. q: [PERSON] et al. [61]; [PERSON] et al. [62]. r: [PERSON] et al. [63]. g: [PERSON] et al. [64].  
\end{table} 
Table 3: Substances with odor activity value (OAV) of volatile substances \(>\)1 in each variety. Volatile ester components are crucial for shaping the aromatic profile of fruits. Some esters bring special flavors to fruits, such as \(\gamma\)-nonlactone, which has a buttery sweet taste, and ethyl caprate, which confers a fruity and apple-like odor. Thus, they contribute to the fundamental aroma characteristics of mulberries [65]. Among the 14 esters detected, 4 esters had an OAV > 1. They are \(\gamma\)-decanolactone, \(\gamma\)-nonlactone, butylolactone, and ethyl decanoate. Gamma-decanolactone provides White Shahtoot Mulberry with fat, fruit, lactone, and peach flavors. The unique gamma-nonlactone of Zhongsang 5801 provides apricot and fruit flavors. Butylolactone can provide caramel, cheese, and roasted nut flavors to Yuesang 10. The unique Ethyl decanoate of 2000-03 provides brandy, grape, and pear flavors. Alcohol is the main flavor component that contributes to the light flavor of mulberry fruits.