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Identification of predominant odorants in Thai desserts flavored by smoking with "Tian Op", a traditional Thai scented candle
Author(s)
Watcharananun, Wanwarang
Cadwallader, Keith R.
Huangrak, Kittiphong
Kim, Hun
Lorjaroenphon, Yaowapa
Date Issued
February 11, 2009
Type
Article
Abstract
"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 5-C9), n-aldehydes (C5-C11), (E)-2-unsaturated aldehydes (C8-C11), and ω-1-unsaturated aldehydes (C8 and C9). 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.
Citation
Journal of Agricultural and Food Chemistry, 57(3), 996-1005, 2009