Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis)

Citation
Ao. Tairu et al., Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis), J AGR FOOD, 48(6), 2000, pp. 2391-2394
Citations number
19
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
0021-8561 → ACNP
Volume
48
Issue
6
Year of publication
2000
Pages
2391 - 2394
Database
ISI
SICI code
0021-8561(200006)48:6<2391:SOTKOF>2.0.ZU;2-4
Abstract
Application of the aroma extract dilution analysis on a concentrate of vola tiles obtained by solvent extraction and high vacuum distillation from roas ted seeds (180 degrees C; 15 min) of wild mango (Irvingia gabonensis) revea led 32 odor-active compounds with flavor dilution (FD) factors ranging from 8 (low odor activity) to 2048 thigh odor activity). The identification exp eriments based on the use of reference odorants revealed methional (cooked potato-like) followed by 2-acetyl-1-pyrroline (roasty, popcorn-like), butan -2,3-dione, pentan-2,3-dione, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl -5-methylpyrazine as the key aroma compounds among the 27 odorants identifi ed. All odorants are reported for the first time as components of roasted w ild mango seeds.