| Abstract
| - Three cultivars of snake fruits, Pondoh Hitam, Pondoh Super, and Gading, were freshly extractedusing liquid−liquid extraction. The aroma compounds of the three samples were analyzed by GC-MS and GC−olfactometry using the nasal impact frequency (NIF) method. A total of 24 odor-activecompounds were associated with the aroma of snake fruit. Methyl 3-methylpentanoate was regardedas the character impact odorant of typical snake fruit aroma. 2-Methylbutanoic acid, 3-methylpentanoicacid, and an unknown odorant with very high intensity were found to be responsible for the snakefruit's sweaty odor. Other odorants including methyl 3-methyl-2-butenoate (overripe fruity, ethereal),methyl 3-methyl-2-pentenoate (ethereal, strong green, woody), and 2,5-dimethyl-4-hydroxy-3[2]-furanone (caramel, sweet, cotton candy-like) contribute to the overall aroma of snake fruit. Methyldihydrojasmonate and isoeugenol, which also have odor impact, were identified for the first time assnake fruit volatiles. The main differences between the aroma of Pondoh and Gading cultivars couldbe attributed to the olfactory attributes (metallic, chemical, rubbery, strong green, and woody), whichwere perceived by most of the panelists in the Pondoh samples but were not detected in the Gadingsamples. This work is a prerequisite for effective selection of salak genotypes with optimal aromaprofiles for high consumer acceptance. Keywords: Aroma; volatiles; gas chromatography−mass spectrometry; gas chromatography−olfactometry; snake fruit; stir bar sorptive extraction
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