Affiliations 

  • 1 Department of Food Technology, University Putra Malaysia, 43400 Serdang, Malaysia. Electronic address: lasekan@upm.edu.my
  • 2 Department of Food Technology, University Putra Malaysia, 43400 Serdang, Malaysia
Food Chem, 2015 Feb 1;168:561-5.
PMID: 25172748 DOI: 10.1016/j.foodchem.2014.07.112

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.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.