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Food Chem

Title:		Changes in volatiles and aroma profile of andaliman (Zanthoxylum acanthopodium DC.) upon various drying techniques
Author(s):		Suharta S; Hunaefi D; Wijaya CH;
Address:		"Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia. Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia. Electronic address: channywijaya@apps.ipb.ac.id"
Journal Title:		Food Chem
Year:		2021
Volume:		20210628
Issue:
Page Number:		130483 -
DOI:		10.1016/j.foodchem.2021.130483
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Andaliman is a highly perishable Indonesian spice that could be preserved by drying. As the drying influence on andaliman volatiles and aroma profile has not been reported, this study aimed to determine the impact of five drying processes on them and the critical volatiles correlated with favorable aroma attributes. Limonene, geranial, alpha-pinene, sabinene, beta-myrcene, (E)-2-hexenal tended to decrease while geranyl acetate, citronellal, neral tended to increase upon drying. Limonene, andaliman major volatiles, was lost considerably from 28093 microg/g solids (fresh) to 19299-21857 microg/g solids (dried). Drying significantly altered citrus, orange peel, green, warm, and lime leaf aroma. Citronellal, limonene, (Z)-beta-ocimene, (E)-beta-ocimene, beta-citronellol, sabinene, and geranial, played substantial roles in andaliman sensory acceptability due to significant correlation to the favorable aroma attributes (citrus, orange peel, acidic). Oven drying was proposed as the ideal drying method because of its short duration, low water activity, superior overall liking, and high volatile content"
Keywords:		*Citrus Gas Chromatography-Mass Spectrometry Limonene Odorants/analysis *Volatile Organic Compounds *Zanthoxylum Andaliman Aroma Citronellal Drying Volatiles;
Notes:		"MedlineSuharta, Sigit Hunaefi, Dase Wijaya, Christofora Hanny eng England 2021/07/09 Food Chem. 2021 Dec 15; 365:130483. doi: 10.1016/j.foodchem.2021.130483. Epub 2021 Jun 28"