On the basis of the flavour dilution (FD) factor, the most powerful aroma-active compounds
identified in the extract were (Z)-3-hexenal (FD = 1024) and (E)-2-hexenal (FD = 256), which
were described as the strong green-grassy and green-leafy odour, respectively. The major organic acid
and sugar found were citric acid and fructose, respectively.