tailieunhanh - Identification of flavor compounds in rambutan seed fat and its mixture with cocoa butter determined by y SPME-GCMS
The aim of this work was to determine the flavor active compounds of rambutan seed fat (RSF) and its mixtures with cocoa butter (CB) after fermentation 6 days and roasting at 150 C for 30 min in term of ester, alcohol, hydrocarbon, carboxylic acid, aldehyde, ketone and pyrazine compounds. The result showed total ester flavoring compounds increased in the range of – in the RSF mixtures as compared to CB,.Invite you to consult the documentation. | Journal of King Saud University – Science xxx (2017) xxx–xxx Contents lists available at ScienceDirect Journal of King Saud University – Science journal homepage: Identification of flavor compounds in rambutan seed fat and its mixture with cocoa butter determined by SPME-GCMS q H. Luma Khairy a,b, A. Fered Saadoon a,c, Wahidu Zzaman a,d,⇑, Tajul A. Yang a, Azhar Mat Easa a a Food Technology, School of Industrial Technology, Universiti Sains Malaysia, Minden, 11800 Pulau Pinang, Malaysia Department of Food Science, School of Agriculture, University of Baghdad, Baghdad, Iraq c Department of Quality Control, General Company for Grain Processing, Ministry of Trade, Baghdad, Iraq d Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh b a r t i c l e i n f o Article history: Received 28 October 2016 Revised 24 February 2017 Accepted 5 March 2017 Available online xxxx Keywords: Rambutan seed fat Cocoa butter Ester Alcohol Pyrazines a b s t r a c t Rambutan (Nephelium opossum L) is one of the most important tropical fruits that is originally found in Malaysia, Thailand, Philippines, Vietnam, Borneo and other countries in this region. The industrial processing of this fruit produces seeds and peels as waste materials. The aim of this work was to determine the flavor active compounds of rambutan seed fat (RSF) and its mixtures with cocoa butter (CB) after fermentation 6 days and roasting at 150 °C for 30 min in term of ester, alcohol, hydrocarbon, carboxylic acid, aldehyde, ketone and pyrazine compounds. The result showed total ester flavoring compounds increased in the range of – in the RSF mixtures as compared to CB. Alcoholic flavoring compounds also found in the range of – of the total flavor in CB and RSF mixtures respectively. The most important flavoring compounds, Pyrazine, 2,6-dimethyl ( and ), Pyrazine, 2-ethyl-6-methyl ( and ), .
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