Identification of Character Impact Odorants of Wood Apple Fruit (Feronia Limonia)

Anton Apriyantono, Bakti Kumara

Abstract

The volatiles of the kawista fruit (wood apple) were analyzed by gas chromatography (GC) and a combined gas chromatography-mass spectrometer (GC-MS). Character impact odorants of the fruits were systematically characterized by aroma extract dilution analysis (AEDA) with GC-Olfactometry (GC-O). A total of 75 compounds were identified, including 28 esters, 11 alcohols, 10 aldehydes, 1 acetal, 10 ketones, 4 lactones, 1 heterocyclic, 4 aliphatic hydrocarbons, 1 furan and 5 acids. However, only 44 volatiles were detected by GC-O. Among these, compounds with the most impact were ethyl butyrate (fruity, sweet, banan-like)and methyl butyrate (fruit, sour) with a flavor dilution factor of 256 and 64, respectively. Based on AEDA results, butyric acid, 3-mathyl valeric acid, 1-octen-3-ol, pentyl isobutyrate, 2-ethyl hexanoic acid, ethyl octanoate, gamma-decalactone, 2,3-pentanedione, 3-octanone, 5-methyl-3-heptanone, 9-methyl-5-undecene and (E)-2-hexenyl butyrate seem to contribute to kawista fruit flavor.

Key words : Character impact compounds, GC-MS, GC-Olfactometry, AEDA, Feronia limonia

Authors

Anton Apriyantono
tpg@ipb.ac.id (Primary Contact)
Bakti Kumara
ApriyantonoA., & KumaraB. (2010). Identification of Character Impact Odorants of Wood Apple Fruit (Feronia Limonia). Jurnal Teknologi Dan Industri Pangan, 15(1), 35. Retrieved from https://jma.journal.ipb.ac.id/index.php/jtip/article/view/535
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