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Author Alamgir Kabir
Alternative Author Yaowapa Lorjaroenphon
เรื่องเต็มการประชุมทางวิชาการ ครั้งที่ 52 มหาวิทยาลัยเกษตรศาสตร์
TitleIdentification of Aroma Compounds in Coconut Sugar
Imprintการประชุมทางวิชาการ ครั้งที่ 52 เล่มที่ 6 สาขาอุตสาหกรรมเกษตร, 4-7 กุมภาพันธ์ 2557
Call# FOOD 8096

CALL # Volume Number Month Year Barcode Status

AbstractVolatile aroma compounds in coconut sugar were isolated by solvent extraction , and subjected to gas chromatography - mass spectrometry (GC - MS) and GC - olfactometry (GC - O) . Total 15 identified aroma compounds were pyrazine, furan, pyran derivatives, ketones, aldehyde, alcohol, acid and sulfur containing compound. The results indicated that the heterocyclic compounds responsible for sweet, burnt, roasty, n utty, smoky and caramel characteristics of coconut sugar, while ketones were responsible for the buttery note. A descriptive sensory analysis was also carried out to identify the aroma attributes of coconut sugar. Nine trained panelists described seve n aro ma attributes namely caramel, creamy, pandan, vanilla, alcoholic, acidic and smoky. Among the aroma notes, caramel and creamy were dominant, whereas vanilla and acidic had the lowest intensity.
Descriptหน้า 239-246
Subjectvolatile compound
coconut suga
gas chromatography - olfactometry
descriptive sensory analysis