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Author: search.filters.author.Watcharananun, Wanwarang

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    Subchronic toxicity of liquid smoke from 'Tian Op' in Wistar rats
    (2013-07-18)
    Watcharananun, Wanwarang
    ;
    Chivapat, Songpol
    ;
    Rangsripipat, Anudep
    ;
    Attawish, Aimmanas
    ;
    Chavalittumrong, Pranee
    Liquid smoke (LS) from 'Tian Op ' has been developed for 'feathering' (softening) the odor of many Thai desserts. The benefits of liquid smoke are reduced smoking time, increased ease of utilization and standardization of the intensity of the flavor in dessert products. The Medicinal Plant Research Institute, Department of Medical Science, Ministry of Public Health, Thailand conducted a 90 d oral subchronic toxicity test of LS in 120 Wistar rats divided into five groups (12 per sex per group). Groups 1 and 2 were control groups receiving distilled water and propylene glycol at a volume of 10 mL.kg<sup>-1</sup>. day<sup>-1</sup>, respectively, where the weight was based on live body weight. Groups 3-5 were experimental groups receiving LS at doses of 0.04, 0.4 and 4.0 g.kg<sup>-1</sup>.day<sup>-1</sup>, respectively. LS at any dosage did not affect growth, food consumption and hematological values. Rats receiving LS at doses of 0.4 and 4.0 mL.kg<sup>-1</sup>.day<sup>-1</sup> had significantly higher albumin levels than the water control and the propylene glycol-treated rats, but these alterations did not indicate any abnormalities. Histopathology of organs revealed no abnormalities related to liquid smoke toxicity. Therefore, it may be concluded that liquid smoke at the given dosages did not produce toxicity in Wistar rats.
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    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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    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.