Tags

Type your tag names separated by a space and hit enter

Key volatile aroma compounds of three black velvet tamarind (Dialium) fruit species.
Food Chem. 2015 Feb 01; 168:561-5.FC

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.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Lasekan O
Department of Food Technology, University Putra Malaysia, 43400 Serdang, Malaysia. Electronic address: lasekan@upm.edu.my.
See NS
Department of Food Technology, University Putra Malaysia, 43400 Serdang, Malaysia.

MeSH

Chromatography, GelFruitGas Chromatography-Mass SpectrometryOdorantsOlfactometryTamarindusVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25172748

Citation

Lasekan, Ola, and Ng Siew See. "Key Volatile Aroma Compounds of Three Black Velvet Tamarind (Dialium) Fruit Species." Food Chemistry, vol. 168, 2015, pp. 561-5.
Lasekan O, See NS. Key volatile aroma compounds of three black velvet tamarind (Dialium) fruit species. Food Chem. 2015;168:561-5.
Lasekan, O., & See, N. S. (2015). Key volatile aroma compounds of three black velvet tamarind (Dialium) fruit species. Food Chemistry, 168, 561-5. https://doi.org/10.1016/j.foodchem.2014.07.112
Lasekan O, See NS. Key Volatile Aroma Compounds of Three Black Velvet Tamarind (Dialium) Fruit Species. Food Chem. 2015 Feb 1;168:561-5. PubMed PMID: 25172748.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Key volatile aroma compounds of three black velvet tamarind (Dialium) fruit species. AU - Lasekan,Ola, AU - See,Ng Siew, Y1 - 2014/08/01/ PY - 2014/05/22/received PY - 2014/07/22/revised PY - 2014/07/23/accepted PY - 2014/8/31/entrez PY - 2014/8/31/pubmed PY - 2015/5/27/medline KW - (E)-2-dodecenal (PubChem CID: 5283361) KW - (Z)-3-hexenal (PubChem CID: 643941) KW - 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (PubChem CID: 19309) KW - Acetic acid (PubChem CID: 176) KW - Aroma-active compounds KW - Benzyl alcohol (PubChem CID: 244) KW - Black velvet tamarind fruits KW - Cinnamyl acetate (PubChem CID: 5282110) KW - Geraniol (PubChem CID: 637566) KW - Linalool (PubChem CID: 6549) KW - Nonanal (PubChem CID: 31289) KW - Odour activity values KW - Stable isotope dilution assay KW - cis-Linalool oxide (furanoid) (PubChem CID: 6428167) SP - 561 EP - 5 JF - Food chemistry JO - Food Chem VL - 168 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25172748/Key_volatile_aroma_compounds_of_three_black_velvet_tamarind__Dialium__fruit_species_ DB - PRIME DP - Unbound Medicine ER -
Grapherence [↓10]

Related Citations

More