Odor-Active Components of Luo Han Guo (Siraitia grosvenorii)

The volatile components of the dried fruit of Luo Han Guo (Siraitia grosvenorii Swingle) belonging to the family Cucurbitaceae were analyzed by AROMASCOPE® technique using MonoTrap® DCC18 as an absorbent. A total of 124 volatile components were identified from the headspace aroma solvent extract. The major components were ethanol, butan-l-ol, pentanal, 2-methylbutanal, hexanal, furfural, pent-3-en-2-one, acetic acid, propionic acid, 3-methylbutanoic acid, hexadecanoic acid, and so on. Among them, acetic acid, 3-methylbutanoic acid, and 3-hydroxy-4,5-dimethylfuran-2(5H)-one (sotolon) strongly contributed to the overall aroma of the fruit. Besides, sotolon and 5-ethyl-3-hydroxy-4-methylfuran-2(5H)-one (maple furanone) were responsible for the characteristic molasses-like aroma of the fruit.