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A comparative analysis of the influence of human salivary enzymes on odorant concentration in three palm wines.


Olusegun, Lasekan (2013) A comparative analysis of the influence of human salivary enzymes on odorant concentration in three palm wines. Molecules, 18 (10). pp. 11809-11823. ISSN 1420-3049


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.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.3390/molecules181011809
Publisher: MDPI
Keywords: Odorants; Palm wines; Human saliva; Aroma extract dilution analysis; Stable isotope dilution assays.
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 25 Aug 2014 02:04
Last Modified: 25 Aug 2014 02:04
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3390/molecules181011809
URI: http://psasir.upm.edu.my/id/eprint/30474
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