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Author: search.filters.author.Watcharananun, WanwarangSubject: search.filters.subject.Candle

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    Item type:Publication,
    Analysis of aroma compounds in trapping solvents of smoke from tian op, a traditional, thai, scented candle
    (2009-10-01)
    Watcharananun, Wanwarang
    ;
    Haungrak, Kittiphong
    To study the composition of "Tian Op" smoke, gas chromatography-olfactometry, aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometry (GC-MS) were applied to identify the potent odorants in smoked flavoring using three trapping solvents: propylene glycol, glycerol and water. Based on the results of AEDA-calculated odor-activity values, the predominant odorants in the Tian Op flavoring were vinyl ketones (C<inf>5</inf>-C<inf>9</inf>), n-aldehydes (C<inf>5</inf>-C<inf>11</inf>), (E)-2-unsaturated aldehydes (C<inf>8</inf>-C<inf>11</inf>) and ω-1 -unsaturated aldehydes (C<inf>8</inf> and C<inf>9</inf>). These components were found in the highest quantities when propylene glycol was used as the trapping solvent, followed by glycerol and water, respectively.
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    Item type:Publication,
    Identification of predominant odorants in Thai desserts flavored by smoking with "Tian Op", a traditional Thai scented candle
    (2009-02-11)
    Watcharananun, Wanwarang
    ;
    Cadwallader, Keith R.
    ;
    Huangrak, Kittiphong
    ;
    Kim, Hun
    ;
    Lorjaroenphon, Yaowapa
    "Tian Op", a traditional Thai scented candle, is used for the smoking and flavoring of sweets, cakes, and other desserts for the purpose of adding a unique aroma to the final product. Gas chromatography-olfactometry, aroma extract dilution analysis, and GC-MS were applied to identify the potent odorants in two types of traditional Thai desserts ("num dok mai" and "gleep lum duan") prepared using a Tian Op smoking process. On the basis of the results of AEDA and calculated odor-activity values, the predominant odorants in the Tian Op flavored desserts were vinyl ketones (C <inf>5</inf>-C<inf>9</inf>), n-aldehydes (C<inf>5</inf>-C<inf>11</inf>), (E)-2-unsaturated aldehydes (C<inf>8</inf>-C<inf>11</inf>), and ω-1-unsaturated aldehydes (C<inf>8</inf> and C<inf>9</inf>). Sensory studies of model mixtures confirmed the importance of n-aldehydes, ω-1-unsaturated aldehydes, and guaiacol as predominant odorants; however, the results showed that vinyl ketones and (E)-2-unsaturated aldehydes, despite having high odor-activity values, may be of only minor importance in the typical aroma profiles of traditional Tian Op smoked desserts. © 2009 American Chemical Society.