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    Effect of Calcium carbide and Ethephon on flavor profile of ‘Kluai Hom Thong’
    (2026-06-01)
    Laryea, Damian
    ;
    Pinsirodom, Praphan
    ;
    Wattanachaisaereekul, Songsak
    ;
    Supapvanich, Suriyan
    ;
    Arsa, Supeeraya
    Banana is a nutritious dessert with its rising demand resulting in the use of ripening agents to increase the ripening rate of bananas. There is, however, limited information on the effect these ripening agents may have on banana quality, including the flavor of bananas. This study determined the effect of CaC<inf>2</inf> and ethephon on the flavor profile of ‘Kluai Hom Thong’ (Musa AAA) banana at the ripe and overripe stages of ripening. Bananas were harvested at the green matured stage and treated with 1000 ppm ethephon and 3.07g/kg CaC<inf>2</inf>. Samples were taken at the fully ripe and overripe stages and analyzed using GC–MS. The Relative Odor Activity Value (ROAV) was also calculated. Esters were the most dominant volatile compounds in both the ripe and overripe stages. Ethephon and CaC<inf>2</inf> reduced the amount of esters in the bananas. Detection and relative content of alcohol and aldehyde volatile compounds varied among treatments. Isoamyl acetate (1-Butanol, 3-methyl-, acetate), an ester, was dominant in both stages of ripening with the control sample having a significantly higher amount among samples. Isoamyl acetate was established as the key volatile compound contributing to the overall aroma and flavor of Musa AAA. Ripening stage and treatments were observed to affect this key volatile compound and could contribute to significant changes in the perception of untreated and treated bananas. Therefore, care has to be taken when using ripening agents as they may affect the flavor of bananas. CaC<inf>2</inf>, however, may contain toxic chemicals; therefore, should be used with caution.
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    Physicochemical characteristics and metabolite content of roasted arabica coffee in relation to consumer preference
    (2025-02-01)
    Todhanakasem, Tatsaporn
    ;
    Van Tai, Ngo
    ;
    Kunyanee, Kannika
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    Pitinidhipat, Nateepat
    Roasting is probably the most important step in developing the complex flavors that make coffee enjoyable. During the roasting process, the beans undergo many complex reactions that change their biochemical and physical properties as well as form the substances responsible for the sensory qualities of the beverage. This study investigated the impact of roasting level (light, medium-light, or medium) on the evolution of coffee aroma, biochemical compounds, physical properties, and sensory characteristics in arabica coffee. The degree of roasting was directly correlated to the intensity of color development. The main volatile compounds that were commonly generated during roasting were 2-furancarboxaldehyde, furancarboxaldehyde-5-methyl, 2-furanmethanol, 2-furanmethanol-acetate, nonanal, camphor, 2-hexadecen-1-ol,3,7,11,15-tetramethyl-R-R∗,R∗-E, 2-furanmethanol, 2-furancarboxaldehyde-5-methyl, 2-furancarboxaldehyde, 2- furanmethanol-acetate, linalyl formate, citronellyl isobutyrate, and furfuryl pentanoate. Roasting coffee altered amino acid composition and the presence of bioactive compounds, including compounds potentially beneficial and unbeneficial with respect to human health. Regarding the sensory evaluation, there was no significant difference among roasting levels in overall liking, liking of overall aroma, coffee flavor, sourness, bitterness, body, or coffee aftertaste. However, the medium-light condition generated sensory attributes of roasted, bitter, jasmine, coffee aftertaste, smoky, nutty, and coffee flavor that tended to be more favorable to the consumer. This study provides valuable enlightenment on the impact of roasting degree in relation to coffee quality.
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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.