| Title: | "Comparison of Aroma Character Impact Volatiles of Thummong Leaves ( Litsea petiolata Hook. f.), Mangdana Water Beetle ( Lethocerus indicus), and a Commercial Product as Flavoring Agents in Thai Traditional Cooking" |
| Author(s): | Mahattanatawee K; Luanphaisarnnont T; Rouseff R; |
| Address: | "Department of Food Technology, Faculty of Science , Siam University , 38 Petchkasem Road , Phasi Charoen, Bangkok 10160 , Thailand. Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science , Mahidol University , 272 Rama VI Road , Ratchathewi, Bangkok 10400 , Thailand. Citrus Research Institute of Southwest University, National Citrus Engineering Research Center , Chinese Academy of Agricultural Sciences , Xiema, Beibei, Chongqing 400712 , People's Republic of China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Thummong ( Litsea petiolata Hook. f.) is a tree native to southern Thailand. The leaves of this tree are highly aromatic and used to flavor Thai dishes in place of the traditional water beetle Mangdana ( Lethocerus indicus) for religious and cultural reasons. Total and aroma-active volatiles from both flavoring materials were compared using gas chromatography-olfactory (GC-O) and gas chromatography-mass spectrometry (GC-MS). The volatiles from Thummong leaves and the Mangdana water beetle were collected and concentrated using headspace solid-phase microextraction. A total of 23 and 25 aroma-active volatiles were identified in Thummong leaves and Mangdana, respectively. The major aroma-active volatiles in Thummong leaves consisted of 7 aldehydes, 5 ketones, and 3 esters. In contrast, the aroma-active volatiles in the water beetle consisted of 11 aldehydes, 3 esters, and 2 ketones. Both had ( E)-2-nonenal as the most intense aroma-active volatile. The water beetle character impact volatile ( E)-2-hexenyl acetate was absent in the leaves, but its aroma character was mimicked by 11-dodecen-2-one in the leaves, which was absent in the beetle. In addition, a commercial Mangdana flavoring was examined using GC-O and GC-MS and found to contain only a single aroma-active volatile, hexyl acetate. All three flavoring sources exhibited similar aroma characteristics but were produced from profoundly different aroma-active volatiles" |
| Keywords: | Animals Coleoptera/*chemistry Cooking Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry Litsea/*chemistry Odorants/analysis Plant Leaves/chemistry Taste Thailand Volatile Organic Compounds/*chemistry Thai food flavoring insect volatiles pla; |
| Notes: | "MedlineMahattanatawee, Kanjana Luanphaisarnnont, Torsak Rouseff, Russell eng Comparative Study 2017/07/07 J Agric Food Chem. 2018 Mar 14; 66(10):2480-2484. doi: 10.1021/acs.jafc.7b01499. Epub 2017 Jul 11" |
