KOMPONEN VOTALIT DANKARAKTERISASI KOMPONEN KUNCI AROMA BUAH ANDALIMAN (Zanthoxylum acanthoodium DC.) [Colatile Aroma Constituents and Potent Odorant of Andaliman (Zanthoxylum acanthoodium DC.) Fruit]

  • C. Hanny Wijaya Jurusan Teknologi Pangan dan Gizi, Fateta-IPB
  • Irene Triyanti Hadiprodjo Alumni Jurusan Teknologi Pangan dan Gizi, Fateta-IPB
  • Anton Apriyantono Jurusan Teknologi Pangan dan Gizi, Fateta-IPB
Keywords: Andaliman, volatiles, key compounds, aroma

Abstract

Andaliman, a wild spice well known in Northem Sumatera, has a fresh citrusy and warm sweet peppery odor. This research was conducted to analyse pontent odorant from andaliman maceration extract using GC-MS, GC/O and aroma extract dilution analysis (AEDA) method. Monoterpenes were the main constituens among the 24 identified components by GC-MS. Results od AEDA revealed that citronellal and limonene had the greatest impact on the aroma of andaliman with flavour dilution factor 128 and 32. β-myrcene, 2-β-ocimene, linalool, β-citronellol, neral, geraniol, gerabial, geranyl acetate, an unkwown compound, and a sesquiterpene also contributed to andaliman fresh citrusy and warm sweet peppery aroma.
Published
2012-03-07
How to Cite
Wijaya, C. H., Hadiprodjo, I. T., & Apriyantono, A. (2012). KOMPONEN VOTALIT DANKARAKTERISASI KOMPONEN KUNCI AROMA BUAH ANDALIMAN (Zanthoxylum acanthoodium DC.) [Colatile Aroma Constituents and Potent Odorant of Andaliman (Zanthoxylum acanthoodium DC.) Fruit]. Jurnal Teknologi Dan Industri Pangan, 12(2), 117. Retrieved from http://journal.ipb.ac.id/index.php/jtip/article/view/4497