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Volatile constituents of roasted tigernut oil (Cyperus esculentus L.).


Lasekan, Ola (2013) Volatile constituents of roasted tigernut oil (Cyperus esculentus L.). Journal of the Science of Food and Agriculture, 93 (5). pp. 1055-1061. ISSN 0022-5142; ESSN: 1097-0010


BACKGROUND: Volatile compounds play a key role in determining the sensory appreciation of vegetable oils. In this study a systematic evaluation of odorants responsible for the characteristic flavour of roasted tigernut oil was carried out. RESULTS: A total of 75 odour-active volatiles were identified. From these, 13 aroma compounds showing high flavour dilution factors in the range of 16 to 128 were quantified by their odour activity values (OAVs). On the basis of high OAVs in oil, the following aroma compounds [vanillin (chocolate, sweet vanilla), 5-ethylfurfural (caramel, spicy), 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (caramel), phenyl acetaldehyde (honey-like), ethanone, 1-(4-hydroxy-3-methoxyphenyl) (faint vanilla)] were elucidated as important contributors to the overall chocolate, sweet vanilla, butterscotch aroma of the oil. CONCLUSION: Odorants with high concentrations in the roasted tigernut oil such as 5-hydroxymethylfurfural, ethyl hexadecanoate, n-propyl-9,12-octadecadienoate gave relatively low OAVs, so their contributions to the overall orthonasal aroma impression of roasted tigernut oil can be assumed to be low. © 2012 Society of Chemical Industry.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1002/jsfa.5846
Publisher: Wiley
Keywords: Roasted tigernut oil; Volatile compounds; HS-SPME/GC-MS; Odour activity values.
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 14 Jul 2014 01:23
Last Modified: 01 Oct 2015 23:33
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1002/jsfa.5846
URI: http://psasir.upm.edu.my/id/eprint/30422
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