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Flavour chemistry of palm toddy and palm juice: a review.


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


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
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