哪位大虾能帮忙翻译下这段英文（急）！谢谢！！
As shown in Fig. 7b, PC1 loadings that included ethanol,
ethyl butanoate, ethyl hexanoate, ethyl butanoate, methyl
hexanoate and diethyl trisulfide were the most significant
variables that also determined the scores of the D2 variety.
The cluster of D24 scores was characterized mainly by
volatile loadings comprising propyl acetate, S-propyl
thioacetate, methyl propyl disulfide, ethyl propyl disulfide
and dipropyl disulfide. PC2 of the variable loading plot
(vertical) related the amount of trithiolanes and disulfides
in the durian aril. Separation of the D101 group from D2
and D24 was attributed to the elevated levels of volatile
methyl 2-methylbutanoate, propyl hexanoate, methyl
octanoate, ethyl 3-methylbutanoate and 1-methylthiopropane.
The D2 variety was perceived as having stronger sweet
and fruity odour from a higher content of aliphatic esters,
while the D24 variety was distinguished by a pungent onion
and garlic sulphur-like odour contributed by alkyl disulfides.
D101 possessed a well-balanced fruity and sulphurlike
aroma with relatively lower level of disulfide and
trisulfide volatiles.
乙基 butanoate ，碳酸乙二醇，乙基 butanoate, 甲基
hexanoate 和二乙基的三硫化物是最可重视的
也决定了 D2 变化的很多的变数。
D24 很多的星团主要地被表示的特色在
挥发性装货组成丙烷基乙脂酸，顺式丙烷基
thioacetate ，甲基丙烷基二硫化物, 乙基丙烷基二硫化物
而且二丙基二硫化物。 易变装货地殷的 PC2
(垂直) 相关了 trithiolanes 和二硫化物的合计
在榴?? 假种皮中。 来自 D2 的 D101 组的分离
而且 D24 被归因于提高水平的挥发性
甲基 2 methylbutanoate 的, 丙烷基 hexanoate, 甲基
octanoate, 乙基 3 methylbutanoate 的和单一 methylthiopropane 的。
D2 变化当做有比较强的甜蜜被感觉
而且来自一个脂族酯的较高级的含量的水果的气味,
当 D24 变化被一个苦痛洋葱区别了的时候
而且大蒜被烷基化二硫有助于的像硫一样的气味。
D101 持有一均匀的水果和 sulphurlike
和相对比较下跌度二硫化物的香嗅和
三硫化物挥发性。
