| Title: | Effects of packaging materials on the aroma stability of Thai 'tom yam' seasoning powder as determined by descriptive sensory analysis and gas chromatography-mass spectrometry |
| Author(s): | Leelaphiwat P; Harte JB; Auras RA; Ong PK; Chonhenchob V; |
| Address: | "Department of Packaging and Materials Technology, Kasetsart University, Bangkok, 10900, Thailand. Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, 48824, USA. School of Packaging, Michigan State University, East Lansing, MI, 48824, USA. Food Science and Technology Programme, National University of Singapore, Singapore, 117542. KH Roberts Pte Ltd, Singapore, 627948" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Changes in the aroma characteristics of Thai 'tom yam' seasoning powder, containing lemongrass, galangal and kaffir lime leaf, as affected by different packaging materials were assessed using quantitative descriptive analysis (QDA) and gas chromatography-mass spectrometry (GC-MS). The descriptive aroma attributes for lemongrass, galangal and kaffir lime leaf powders were developed by the QDA panel. The mixed herb and spice seasoning powder was kept in glass jars closed with different packaging materials (Nylon 6, polyethylene terephthalate (PET) and polylactic acid (PLA)) stored at 38 degrees C (accelerated storage condition), and evaluated by the trained QDA panel during storage for 49 days. RESULTS: The descriptive words for Thai 'tom yam' seasoning powder developed by the trained panelists were lemongrass, vinegary and leafy for lemongrass, galangal and kaffir lime leaf dried powder, respectively. The aroma intensities significantly (P 0.05) different among the packaging materials studied. The major components in Thai 'tom yam' seasoning powder, quantified by GC-MS, were estragole, bicyclo[3.1.1]heptane, beta-bisabolene, benzoic acid and 2-ethylhexyl salicylate. The concentrations of major aroma compounds significantly (P |
| Keywords: | Flavoring Agents/*chemistry Food Packaging/instrumentation/*methods Gas Chromatography-Mass Spectrometry/*methods Humans Odorants/analysis Plant Leaves/chemistry Plant Preparations/*chemistry Powders/chemistry Spices/*analysis Thailand Volatile Organic Co; |
| Notes: | "MedlineLeelaphiwat, Pattarin Harte, Janice B Auras, Rafael A Ong, Peter Kc Chonhenchob, Vanee eng Evaluation Study England 2016/08/11 J Sci Food Agric. 2017 Apr; 97(6):1854-1860. doi: 10.1002/jsfa.7986. Epub 2016 Sep 5" |
