Format

Send to

Choose Destination
Food Chem. 2015 Feb 1;168:561-5. doi: 10.1016/j.foodchem.2014.07.112. Epub 2014 Aug 1.

Key volatile aroma compounds of three black velvet tamarind (Dialium) fruit species.

Author information

1
Department of Food Technology, University Putra Malaysia, 43400 Serdang, Malaysia. Electronic address: lasekan@upm.edu.my.
2
Department of Food Technology, University Putra Malaysia, 43400 Serdang, Malaysia.

Abstract

Nineteen odour-active compounds were quantified in three black velvet tamarind fruit species. Calculation of the odour activity values (OAVs) of the odorants showed that differences in odour profiles of the tamarinds were mainly caused by linalool, limonene, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, nonanal, and (Z)-3-hexenal. On the basis of their high OAVs, cis-linalool oxide (furanoid), geranyl acetone, and cinnamyl acetate were identified as other potent odorants in the three tamarinds. Sensory studies revealed very distinct aroma profiles, which are characteristic of these types of fruits. While the Dialiumguineense elicited floral, flowery, caramel-like notes, the other two species were dominated by leaf-like, caramel, and green notes.

KEYWORDS:

(E)-2-dodecenal (PubChem CID: 5283361); (Z)-3-hexenal (PubChem CID: 643941); 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (PubChem CID: 19309); Acetic acid (PubChem CID: 176); Aroma-active compounds; Benzyl alcohol (PubChem CID: 244); Black velvet tamarind fruits; Cinnamyl acetate (PubChem CID: 5282110); Geraniol (PubChem CID: 637566); Linalool (PubChem CID: 6549); Nonanal (PubChem CID: 31289); Odour activity values; Stable isotope dilution assay; cis-Linalool oxide (furanoid) (PubChem CID: 6428167)

PMID:
25172748
DOI:
10.1016/j.foodchem.2014.07.112
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center