Flavour chemistry of palm toddy and palm juice: a review.
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...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Elsevier
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14780/ |
| _version_ | 1848842489303138304 |
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| author | Olusegun, Lasekan Abbas, Kassim Ali |
| author_facet | Olusegun, Lasekan Abbas, Kassim Ali |
| author_sort | Olusegun, Lasekan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T07:59:57Z |
| format | Article |
| id | upm-14780 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:59:57Z |
| publishDate | 2010 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-147802013-06-07T06:57:49Z http://psasir.upm.edu.my/id/eprint/14780/ Flavour chemistry of palm toddy and palm juice: a review. Olusegun, Lasekan Abbas, Kassim Ali 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. Elsevier 2010 Article PeerReviewed 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 http://dx.doi.org/10.1016/j.tifs.2010.07.007 English |
| spellingShingle | Olusegun, Lasekan Abbas, Kassim Ali Flavour chemistry of palm toddy and palm juice: a review. |
| title | Flavour chemistry of palm toddy and palm juice: a review. |
| title_full | Flavour chemistry of palm toddy and palm juice: a review. |
| title_fullStr | Flavour chemistry of palm toddy and palm juice: a review. |
| title_full_unstemmed | Flavour chemistry of palm toddy and palm juice: a review. |
| title_short | Flavour chemistry of palm toddy and palm juice: a review. |
| title_sort | flavour chemistry of palm toddy and palm juice: a review. |
| url | http://psasir.upm.edu.my/id/eprint/14780/ http://psasir.upm.edu.my/id/eprint/14780/ |