Changes in volatile compounds of palm sap (Arenga pinnata) during the heating process for production of palm sugar

Research output: Contribution to journalArticle

38 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1156-1162
Number of pages7
JournalFood Chemistry
Volume102
Issue number4
DOIs
Publication statusPublished - 2007

Fingerprint

Arenga pinnata
Pyrazines
furaneol
Industrial heating
Sugars
sap
Heating
volatile compounds
pyrazines
heat
Gas chromatography
Mass spectrometry
furans
Malaysia
Solid Phase Extraction
Derivatives
headspace analysis
Gas Chromatography-Mass Spectrometry
chemical derivatives
Chemical analysis

Keywords

  • Gas chromatography-mass spectrometry
  • Palm sugar (Arenga pinnata)
  • Solid phase micro extraction
  • Volatile compounds

ASJC Scopus subject areas

  • Food Science

Cite this

Changes in volatile compounds of palm sap (Arenga pinnata) during the heating process for production of palm sugar. / Ho, C. W.; Wan Mustapha, Wan Aida; Maskat, Mohamad Yusof; Hassan, Osman.

In: Food Chemistry, Vol. 102, No. 4, 2007, p. 1156-1162.

Research output: Contribution to journalArticle

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keywords = "Gas chromatography-mass spectrometry, Palm sugar (Arenga pinnata), Solid phase micro extraction, Volatile compounds",
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AU - Hassan, Osman

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N2 - 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.

AB - 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.

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