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Food Res Int

Title:		"Alterations in the morphological, sugar composition, and volatile flavor properties of petai (Parkia speciosa Hassk.) seed during ripening"
Author(s):		Asikin Y; Kusumiyati; Taira E; Wada K;
Address:		"Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa 903-0213, Japan. Electronic address: yonathan.asikin@gmail.com. Faculty of Agriculture, Padjadjaran University, Jalan Raya Bandung-Sumedang KM 21, Jatinangor, West Java 45363, Indonesia. Department of Regional Agricultural Engineering, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa 903-0213, Japan. Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa 903-0213, Japan"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180208
Issue:
Page Number:		647 - 653
DOI:		10.1016/j.foodres.2018.01.044
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Petai seeds are one of the well-known strong-smelling foods of the Southeast Asian region that have been harvested and commercially offered in different ripening forms. The current study focused on alterations in the size, color, sugar composition, and volatile flavor properties of petai seeds in the four ripening stages (unripe, mid ripe, ripe, and over-ripe). The ripening process was mainly indicated by the increase in size and weight as seed color turned paler and less greenish. The total sugar content gradually increased during ripening, and then elevated from 1.60?ª+g/100?ª+g (ripe seed) to the level of 2.82?ª+g/100?ª+g in the over-ripe seed. Ripening also altered the volatile flavor composition of petai seed, wherein the predominant aldehydes (hexanal and acetaldehyde) were decreased, and the sulfuric compounds (hydrogen sulfide, methanethiol, and 1,2,4-trithiolane) tended to increase. Additionally, gas chromatography-olfactometry (GC-O) analysis revealed alterations in the perceived odor strength and sensation of each volatile compound and demonstrated volatile flavor profiles, viz. detection percentages of volatile group odor strengths and descriptive odors, of petai seed. These results provide valuable information for monitoring alterations in the physical appearance, sugar composition, and aroma that represent the flavor quality in seasonal petai seed"
Keywords:		"Adult Chromatography, High Pressure Liquid Color Fabaceae/*chemistry Female Food Analysis/methods Gas Chromatography-Mass Spectrometry Humans Judgment Male Odorants/*analysis Olfactometry Olfactory Perception Seeds/*chemistry *Smell Sugars/*analysis *Tast;"
Notes:		"MedlineAsikin, Yonathan Kusumiyati Taira, Eizo Wada, Koji eng Comparative Study Research Support, Non-U.S. Gov't Canada 2018/03/28 Food Res Int. 2018 Apr; 106:647-653. doi: 10.1016/j.foodres.2018.01.044. Epub 2018 Feb 8"