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Food Chem

Title:		Key volatile aroma compounds of three black velvet tamarind (Dialium) fruit species
Author(s):		Lasekan O; See NS;
Address:		"Department of Food Technology, University Putra Malaysia, 43400 Serdang, Malaysia. Electronic address: lasekan@upm.edu.my. Department of Food Technology, University Putra Malaysia, 43400 Serdang, Malaysia"
Journal Title:		Food Chem
Year:		2015
Volume:		20140801
Issue:
Page Number:		561 - 565
DOI:		10.1016/j.foodchem.2014.07.112
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Nineteen odour-active compounds were quantified in three black velvet tamarind fruit species. Calculation of the odour activity values (OAVs) of the odorants showed that differences in odour profiles of the tamarinds were mainly caused by linalool, limonene, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, nonanal, and (Z)-3-hexenal. On the basis of their high OAVs, cis-linalool oxide (furanoid), geranyl acetone, and cinnamyl acetate were identified as other potent odorants in the three tamarinds. Sensory studies revealed very distinct aroma profiles, which are characteristic of these types of fruits. While the Dialiumguineense elicited floral, flowery, caramel-like notes, the other two species were dominated by leaf-like, caramel, and green notes"
Keywords:		"Chromatography, Gel Fruit/chemistry/metabolism Gas Chromatography-Mass Spectrometry Odorants Olfactometry Tamarindus/*chemistry/metabolism Volatile Organic Compounds/analysis/*chemistry/isolation & purification (E)-2-dodecenal (PubChem CID: 5283361) (Z)-3;"
Notes:		"MedlineLasekan, Ola See, Ng Siew eng England 2014/08/31 Food Chem. 2015 Feb 1; 168:561-5. doi: 10.1016/j.foodchem.2014.07.112. Epub 2014 Aug 1"