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Access type: UnknownSubject: search.filters.subject.Volatile compounds

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    Modulation of functional properties, oxidative stability, and aroma evolution in cream-style salad dressing by Wolffia globosa powder incorporation
    (2026-08-01)
    Sinthusamran, Sirima
    ;
    Techavuthiporn, Chairat
    ;
    Supapvanich, Suriyan
    ;
    Syukri, Daimon
    ;
    Atika, Yusti
    Wolffia globosa is a novel plant-derived protein rich in bioactive compounds with potential functionality in food products. This study evaluated dried Wolffia globosa powder (WP) as a partial egg yolk substitute (0–20%) in cream-style salad dressing, focusing on physicochemical properties, oxidative stability, and volatile compounds during storage. WP exhibited high protein content (32.31%), abundant chlorophylls and phenolics, and strong antioxidant capacity. Sensory evaluation identified 15% WP as the most acceptable formulation. WP incorporation altered color, reduced viscosity, increased droplet size, and enhanced electrostatic stability through a more negative ζ-potential. Nutritional quality improved via higher protein, fiber, and antioxidant levels. During 28 days at 30 °C, WP significantly suppressed lipid oxidation. GC–MS chemometric analysis revealed reduced oxidation-derived volatiles and preservation of freshness-related monoterpenes. These results demonstrate WP's effectiveness in regulating emulsion structure and oxidative pathways, highlighting its potential as a functional, plant-based ingredient for stable salad dressings.
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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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    Volatile profiles and aroma-active components of Northern Thai fermented soybean (thua nao) produced from controlled and uncontrolled fermentations
    (2023-09-01)
    Mathatheeranan, Pakavit
    ;
    Wongprasert, Thanakorn
    ;
    Na Nan, Tansiphorn
    ;
    Suwannakul, Ekkarat
    ;
    Wang, Yi
    Thua nao is a fermented soybean product that is widely consumed, especially in the northern part of Thailand. Thua nao can be used as a condiment to enhance the aroma and flavor of foods. In general, commercial thua nao is traditionally made by indigenous microbial, especially Bacillus spp. fermentation under ambient conditions, leading to inconsistencies in product aroma quality. To solve this problem, inoculation of selected microorganisms can help control thua nao consistency. The objective of this research was to characterize and compare volatile aroma-active compounds in three samples, including thua nao made by commercial Bacillus subtilis inoculation fermented under controlled conditions (YSB) and two thua nao products made by indigenous fermentation in commercial production sites in Lumpoon (LPN) and Chiang-Mai (CMI) provinces, Thailand. It was found that 2-methyl butanoic acid, phenylethyl alcohol, benzaldehyde, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and 2-methoxy phenol were dominant compounds in the YSB samples. These compounds contributed to fermented/sour, floral, almond-like and nutty aromas, which were related to positive attributes perceived by consumers. In contrast, several aldehydes and ketones related to off-aroma as oxidized, fatty, green, and earthy attributes derived from lipid oxidations were dominantly detected in samples from uncontrolled fermentations (LPN and CMI). From the study, it can be implied that inoculation of B. subtilis in thua nao fermentation could enhance aroma compounds with positive attributes and thus improve the organoleptic property of the product. These findings could benefit fermented soybean manufacturers to improve their aroma quality and to control products’ consistency by controlling fermentation conditions.
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    In vitro antioxidant activities and volatile compounds from karanda (Carissa carandas L.) fruit wine
    (2018-12-01)
    Rumjuankiat, K.
    ;
    Sonhom, N.
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    Showpanish, K.
    ;
    Somsri, A.
    ;
    Pilasombut, K.
    Carissa carandas L. or karanda (in Thai called namdaeng or manaao ho) is widely used as a medicinal plant. Karanda juice was fermented for 22 days to produce alcohol using Saccharomyces cerevisiae TISTR5918. Total soluble solids or TSS of karanda juice (approximately 1.0°Brix) was adjusted to 24°Brix and samples were collected every 2 days for analysis of total soluble solids (TSS), pH and alcohol content. Yield of alcohol was measured at 12.50±0.35% in the final fermentation. TSS dropped gradually from 24°Brix to 9.17±0.58°Brix, whereas pH increased slightly from 2.47±0.06 to 2.80±0.00 (Day 0-22). Volatile compounds in karanda wine (KW) were examined and analyzed using gas chromatography-mass spectrometry (GC-MS). Volatile compounds detected in KW included 3-methyl-1-butanol, butanoic acid, butyrolactone, phenylethyl alcohol, butanedioic acid, benzene ethanol and 2-propenyl ester as a common flavor and aroma in wine. Heavy metals (Pb, As, Cu and Cd) determined by atomic absorption spectroscopy (AAS) were present in lower than their maximum allowed concentrations. Methanol was detected at only 0.005% in KW analyzed by gas chromatography equipped with a flame ionization detector (GC-FID). Antioxidant activities were determined by three methods comprising diphenyl picrylhydrazyl radical scavenging assay (DPPH), radical cation decolorization assay (ABTS) and reducing power. The IC <inf>50</inf> values of DPPH and ABTS were 0.84±0.03% and 3.28±0.03%, respectively, and the EC <inf>50</inf> of reducing power was 11.03±0.11%. Total phenolic content, measured according to the Folin-Ciocalteu procedure, was determined as 746.64±3.10 mg GAE/100 ml sample.