Citation
Olusegun, Lasekan and Abbas, Kassim Ali
(2010)
Flavour chemistry of palm toddy and palm juice: a review.
Trends in Food Science & Technology, 21 (10).
pp. 494-501.
ISSN 0924-2244
Abstract
Systemic analytical approaches aimed at characterizing key odourants, such as Aroma Extraction Dilution Analysis (AEDA), PTR-MS, EXOM, ADA and Stable Isotope Dilution Assays (SIDA) are very useful tools for elucidating the flavour and off-flavour components in palm toddy and palm juice. On the basis of results obtained using these techniques, it was shown that 3-isobutyl-2-methoxypyrazine (earthy), acetoin (buttery), ethylhexanoate (fruity) and 2-acetyl-1-pyrroline (popcorn-like) are important odourants of palm toddy. However, the typical flavour components of palm juice were ethyl lactate, 3-hyroxy-2-pentanone, and ethylhexanoate. In addition, the off-flavour component which developed in toddy during consumption was identified.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Technology |
| DOI Number: | https://doi.org/10.1016/j.tifs.2010.07.007 |
| Publisher: | Elsevier |
| Keywords: | Palm toddy; Palm juice; Odourants. |
| Depositing User: | Khairil Ridzuan Khahirullah |
| Date Deposited: | 07 Jun 2013 06:57 |
| Last Modified: | 07 Jun 2013 06:57 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.tifs.2010.07.007 |
| URI: | http://psasir.upm.edu.my/id/eprint/14780 |
| Statistic Details: | View Download Statistic |
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