Perbandingan kualiti aroma antara perisa serupa gula kabung dan gula kabung tradisional

Translated title of the contribution: Comparison of aroma quality between palm sugar-like flavouring and traditional palm sugar

Research output: Contribution to journalArticle

Abstract

A comparison of aroma compounds between palm sugar-like flavouring obtained via Maillard reactions and traditional palm sugar were determined using gas chromatography. Samples were stored for 8 weeks at room temperature. Overall result showed that the aroma of palm sugar-like flavouring gave higher concentration of impact factor compounds compared to traditional palm sugar. Significant changes (p<0.05) of aroma compounds in both samples was determined for five weeks of storage. 2-Ethyl-3,5-dimethyl pyrazine (EDMP), 2,3-diethyl-5-methyl pyrazine (DEMP), 5-methyl-6,7-dihydro-5H-cyclopentapyrazine (SPP) and furaneol were the major impact factor compounds responsible in aroma quality and acceptability of palm sugar-like flavouring.

Original languageUndefined/Unknown
Pages (from-to)83-89
Number of pages7
JournalSains Malaysiana
Volume36
Issue number1
Publication statusPublished - Jul 2007

Fingerprint

Arenga pinnata
flavorings
odors
odor compounds
pyrazines
Maillard reaction
ambient temperature
gas chromatography
sampling

Keywords

  • Aroma quality
  • Maillard reactions
  • Palm surgar
  • Volatile compounds

ASJC Scopus subject areas

  • General

Cite this

@article{352532ca01214e858cd66f6aaef184e3,
title = "Perbandingan kualiti aroma antara perisa serupa gula kabung dan gula kabung tradisional",
abstract = "A comparison of aroma compounds between palm sugar-like flavouring obtained via Maillard reactions and traditional palm sugar were determined using gas chromatography. Samples were stored for 8 weeks at room temperature. Overall result showed that the aroma of palm sugar-like flavouring gave higher concentration of impact factor compounds compared to traditional palm sugar. Significant changes (p<0.05) of aroma compounds in both samples was determined for five weeks of storage. 2-Ethyl-3,5-dimethyl pyrazine (EDMP), 2,3-diethyl-5-methyl pyrazine (DEMP), 5-methyl-6,7-dihydro-5H-cyclopentapyrazine (SPP) and furaneol were the major impact factor compounds responsible in aroma quality and acceptability of palm sugar-like flavouring.",
keywords = "Aroma quality, Maillard reactions, Palm surgar, Volatile compounds",
author = "Ho, {C. W.} and {Wan Mustapha}, {Wan Aida} and Maskat, {Mohamad Yusof} and Osman Hassan",
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T1 - Perbandingan kualiti aroma antara perisa serupa gula kabung dan gula kabung tradisional

AU - Ho, C. W.

AU - Wan Mustapha, Wan Aida

AU - Maskat, Mohamad Yusof

AU - Hassan, Osman

PY - 2007/7

Y1 - 2007/7

N2 - A comparison of aroma compounds between palm sugar-like flavouring obtained via Maillard reactions and traditional palm sugar were determined using gas chromatography. Samples were stored for 8 weeks at room temperature. Overall result showed that the aroma of palm sugar-like flavouring gave higher concentration of impact factor compounds compared to traditional palm sugar. Significant changes (p<0.05) of aroma compounds in both samples was determined for five weeks of storage. 2-Ethyl-3,5-dimethyl pyrazine (EDMP), 2,3-diethyl-5-methyl pyrazine (DEMP), 5-methyl-6,7-dihydro-5H-cyclopentapyrazine (SPP) and furaneol were the major impact factor compounds responsible in aroma quality and acceptability of palm sugar-like flavouring.

AB - A comparison of aroma compounds between palm sugar-like flavouring obtained via Maillard reactions and traditional palm sugar were determined using gas chromatography. Samples were stored for 8 weeks at room temperature. Overall result showed that the aroma of palm sugar-like flavouring gave higher concentration of impact factor compounds compared to traditional palm sugar. Significant changes (p<0.05) of aroma compounds in both samples was determined for five weeks of storage. 2-Ethyl-3,5-dimethyl pyrazine (EDMP), 2,3-diethyl-5-methyl pyrazine (DEMP), 5-methyl-6,7-dihydro-5H-cyclopentapyrazine (SPP) and furaneol were the major impact factor compounds responsible in aroma quality and acceptability of palm sugar-like flavouring.

KW - Aroma quality

KW - Maillard reactions

KW - Palm surgar

KW - Volatile compounds

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M3 - Article

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