A Comparative Analysis of the Influence of Human Salivary Enzymes on Odorant Concentration in Three Palm WinesReportar como inadecuado




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Department of Food Technology, University Putra Malaysia, UPM 43400, Serdang, Malaysia





Abstract The influence of human salivary enzymes on palm wines’ odorant concentrations were investigated by the application of aroma extracts dilution analysis AEDA and by the calculation of odour activity values OAVs, respectively. The odorants were quantified by means of stable isotope dilution assays SIDA, and the degradation profiles of odorants by human saliva were also studied. Results revealed 46 odour-active compounds in the flavour dilution FD factor range of 4-256, and all were subsequently identified. Of the 46 odorants, 41 were identified in the Elaeis guineensis wine, 36 in Raphia hookeri wine and 29 in Borassus flabellifer wine. Among the odorants, the highest FD-factors were obtained from acetoin, 2-acetyl-1-pyrroline and 3-isobutyl-2-methoxypyrazine. Among the 13 potent odorants identified, five aroma compounds are reported here as important contributors to palm wine aroma, namely 3-isobutyl-2-methoxy-pyrazine, acetoin, 2-acetyl-1-pyrroline, 3-methylbutylacetate and ethyl hexanoate. Meanwhile, salivary enzymic degradation of odorants was more pronounced among the aldehydes, esters and thiols. View Full-Text

Keywords: odorants; palm wines; human saliva; aroma extract dilution analysis; stable isotope dilution assays odorants; palm wines; human saliva; aroma extract dilution analysis; stable isotope dilution assays





Autor: Ola Lasekan

Fuente: http://mdpi.com/



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