Global production and demand for tropical fruits continues to grow each year as consumers are enticed by the exotic flavors and potential health benefits that these fruits possess. Volatile sulfur compounds (VSCs) are often responsible for the juicy, fresh aroma of tropical fruits. This poses a challenge for analytical chemists to identify these compounds as most often VSCs are found at low concentrations in most tropical fruits. The aim of this review is to discuss the extraction methods, enrichment techniques, and instrumentation utilized to identify and quantify VSCs in natural products. This will be followed by a discussion of the VSCs reported in tropical and subtropical fruits, with particular attention to the odor and taste attributes of each compound. Finally, the biogenesis and enzymatic formation of specific VSCs in tropical fruits will be highlighted along with the contribution each possesses to the aroma of their respective fruit.

中文翻译：

---

热带水果中的挥发性硫化合物

随着消费者被这些水果所具有的异国风味和潜在的健康益处所吸引，全球对热带水果的生产和需求每年都在持续增长。挥发性硫化合物 (VSC) 通常是热带水果多汁、新鲜香气的原因。这对分析化学家识别这些化合物提出了挑战，因为大多数热带水果中的 VSC 浓度很低。本综述的目的是讨论用于识别和量化天然产物中 VSC 的提取方法、富集技术和仪器。随后将讨论热带和亚热带水果中报告的 VSC，特别注意每种化合物的气味和味道属性。最后，