IDENTIFICATION AND ANTIMICROBIAL ACTIVITY OF THE VOLATILE FLAVOR CONSTITUENTS FROM SCORODOCARPUS-BORNEENSIS BECC

The volatile flavor components from the fruits of S. borneensis were isolated by two different procedures. The purge and trap injection (PTI) method showed that the volatiles consisted of ethanal, methyl methylthiomethyl disulfide (I), and some other sulfur-containing compounds. Steam distillation (SD) under reduced pressure revealed that an additional sulfur compound, bis(methylthiomethyl) disulfide (II), was also a significant volatile component. The odor thresholds of synthesized I and II in an aqueous solution were determined. At a dilute concentration, I and II exhibited the fresh and long-standing smell of sliced fruit, respectively. II also possessed relatively strong antifungal activity.