کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1189778 963519 2007 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Changes in volatile compounds of palm sap (Arenga pinnata) during the heating process for production of palm sugar
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Changes in volatile compounds of palm sap (Arenga pinnata) during the heating process for production of palm sugar
چکیده انگلیسی

This study was carried out to determine the changes of volatile compounds composition during palm sugar production. The samples were collected at every 30 min interval for 4 h of heating process at 150 °C from a local traditional manufacturer in Kuala Pilah, Malaysia. The analyses were performed by gas chromatography–mass spectrometry after headspace solid phase micro extraction. The results showed that N-heterocyclic chemical class possessed the highest relative percentage area (RPA) 83.69%, followed by O-heterocyclic group with RPA of 14.5%. Main volatile compounds the determined were 5-methyl-6,7-dihydro-5H-cyclopenta pyrazine and 4-hydroxy-2,5-dimethyl-3(2H) furanone which were responsible for roasty and sweet caramel-like aroma notes, respectively. The pyrazine compounds increase exponentially with heating time but furan derivatives compounds were formed at a later stage, i.e. at 180 min of heating time and above 105 °C.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 102, Issue 4, 2007, Pages 1156–1162
نویسندگان
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