2015
DOI: 10.1016/j.foodchem.2014.07.112
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Key volatile aroma compounds of three black velvet tamarind (Dialium) fruit species

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Cited by 25 publications
(35 citation statements)
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“…Ester, mainly produced by esterification reaction between acid and alcohol, is also an important kind of aromatic component of fermented Mantou and contain various fruit fragrance (Lasekan & See, ). More specifically, lactone has more intense fragrance (Rehman, Paterson, & Piddott, ; Pozo‐Bayon, Guichard, & Cayot, ).…”
Section: Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…Ester, mainly produced by esterification reaction between acid and alcohol, is also an important kind of aromatic component of fermented Mantou and contain various fruit fragrance (Lasekan & See, ). More specifically, lactone has more intense fragrance (Rehman, Paterson, & Piddott, ; Pozo‐Bayon, Guichard, & Cayot, ).…”
Section: Discussionmentioning
confidence: 99%
“…Ester, mainly produced by esterification reaction between acid and alcohol, is also an important kind of aromatic component of fermented Mantou and contain various fruit fragrance (Lasekan & See, 2015).…”
Section: Volatile Aromatic Components In Mantoumentioning
confidence: 99%
“…Alcohols, alkanes, acids and aldehydes were responsible for the Dialium guineense characteristic aroma note (Pélissier et al, 2001). However, linalool, limonene, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, nonanal, and (Z)-3-hexenal caused the significant differences in odour profiles of different tamarinds (Lasekan and See, 2015). According to Kesen et al (2013), aldehydes were found as the major aroma active compounds in olive oil, followed by alcohols such as: hexanal, octanal and guaiacol.…”
Section: Aroma Compoundmentioning
confidence: 95%
“…The organic phase was subjected to solvent-assisted flavor extraction (SAFE) distillation (Engel, Bahr, & Schieberle, 1999) at 40°C, and subsequently dried over anhydrous sodium sulphate. The distillate was concentrated first to about 2 mL using a Vigreux column (50 x 1 cm) and later to 200 µL using a small size Vigreux column (Lasekan, Buettner, & Christlbuaer, 2007;Lasekan & Ng, 2015). The concentrated extract was used for the GC-MS analysis and the experiment was carried out in triplicate.…”
Section: Aroma Isolatesmentioning
confidence: 99%
“…The GC-MS and GC-FID analysis were performed using a Shimadzu (Kyoto, Japan) QP-5050A GC-MS equipped with a GC-17A Ver.3, a flame ionization detector (FID) and fitted with a DB-5 column (30 m x 0.32 mm i.d., film thickness 0.25 µm; Scientific, Inc., Ringoes, NJ) (Lasekan, 2017). The gas chromatographic and mass spectrometric conditions were the same as described previously by Lasekan and Ng (2015).…”
Section: Gc-ms and Gc-fid Analysesmentioning
confidence: 99%