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标题：KOMPONEN VOTALIT DANKARAKTERISASI KOMPONEN KUNCI AROMA BUAH ANDALIMAN (Zanthoxylum acanthoodium DC.) [Colatile Aroma Constituents and Potent Odorant of Andaliman (Zanthoxylum acanthoodium DC.) Fruit] C. Hanny Wijaya 1) , Irene Triyanti Hadiprodjo 2) , dan Anton Apriyantono 1) 1) Jurusan Teknologi Pangan dan Gizi, Fateta-IPB 2) Alumni Jurusan Teknologi Pangan dan Gizi, Fateta-IPB ABSTRACT Andaliman, a wild spice well known in Northem Sumatera, has a fresh citrusy and warm sweet peppery odor. This research was conducted to analyse pontent odorant from andaliman maceration extract using GC-MS, GC/O and aroma extract dilution analysis (AEDA) method. Monoterpenes were the main constituens among the 24 identified components by GC-MS. Results od AEDA revealed that citronellal and limonene had the greatest impact on the aroma of andaliman with flavour dilution factor 128 and 32. β-myrcene, 2-β-ocimene, linalool, β-citronellol, neral, geraniol, gerabial, geranyl acetate, an unkwown compound, and a sesquiterpene also contributed to andaliman fresh citrusy and warm sweet peppery aroma. Key words: Andaliman, volatiles, key compounds and aroma.
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作者：C. Hanny Wijaya ; Irene Triyanti Hadiprodjo ; Anton Apriyantono 等
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2001
卷号：12
期号：2
页码：117
DOI：10.6066/4497
语种：English
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：KOMPONEN VOTALIT DANKARAKTERISASI KOMPONEN KUNCI AROMA BUAH ANDALIMAN (Zanthoxylum acanthoodium DC.) [Colatile Aroma Constituents and Potent Odorant of Andaliman (Zanthoxylum acanthoodium DC.) Fruit] C. Hanny Wijaya 1) , Irene Triyanti Hadiprodjo 2) , dan Anton Apriyantono 1) 1) Jurusan Teknologi Pangan dan Gizi, Fateta-IPB 2) Alumni Jurusan Teknologi Pangan dan Gizi, Fateta-IPB ABSTRACT Andaliman, a wild spice well known in Northem Sumatera, has a fresh citrusy and warm sweet peppery odor. This research was conducted to analyse pontent odorant from andaliman maceration extract using GC-MS, GC/O and aroma extract dilution analysis (AEDA) method. Monoterpenes were the main constituens among the 24 identified components by GC-MS. Results od AEDA revealed that citronellal and limonene had the greatest impact on the aroma of andaliman with flavour dilution factor 128 and 32. β-myrcene, 2-β-ocimene, linalool, β-citronellol, neral, geraniol, gerabial, geranyl acetate, an unkwown compound, and a sesquiterpene also contributed to andaliman fresh citrusy and warm sweet peppery aroma. Key words: Andaliman, volatiles, key compounds and aroma.
关键词：KOMPONEN VOTALIT DANKARAKTERISASI KOMPONEN KUNCI AROMA BUAH ANDALIMAN (Zanthoxylum acanthoodium DC.) [Colatile Aroma Constituents and Potent Odorant of Andaliman (Zanthoxylum acanthoodium DC.) Fruit] C. Hanny Wijaya 1) ; Irene Triyanti Hadiprodjo 2) ; dan Anton Apriyantono 1) 1) Jurusan Teknologi Pangan dan Gizi; Fateta-IPB 2) Alumni Jurusan Teknologi Pangan dan Gizi; Fateta-IPB ABSTRACT Andaliman; a wild spice well known in Northem Sumatera; has a fresh citrusy and warm sweet peppery odor. This research was conducted to analyse pontent odorant from andaliman maceration extract using GC-MS; GC/O and aroma extract dilution analysis (AEDA) method. Monoterpenes were the main constituens among the 24 identified components by GC-MS. Results od AEDA revealed that citronellal and limonene had the greatest impact on the aroma of andaliman with flavour dilution factor 128 and 32. β-myrcene; 2-β-ocimene; linalool; β-citronellol; neral; geraniol; gerabial; geranyl acetate; an unkwown compound; and a sesquiterpene also contributed to andaliman fresh citrusy and warm sweet peppery aroma. Key words: Andaliman; volatiles; key compounds and aroma.