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Volatile aroma compounds of raw and roasted palm kernel
Author(s) -
Jayalekshmy A.,
Narayanan C. S.,
Mathew A. G.
Publication year - 1987
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740390105
Subject(s) - aroma , flavour , food science , chemistry , palm kernel , raw material , palm , palm oil , organic chemistry , physics , quantum mechanics
The volatile aroma compounds of raw and roasted palm kernel, isolated by hydrodistillation, were analysed by g.l.c. and g.c.‐m.s. A number of compounds have been identified for the first time in this commodity. It was found that δ‐lactones and ethyl esters were predominant in the flavour profile. In roasted palm kernels, flavour analysis showed the presence of a number of pyrazines formed during heating. Most of the lactones and esters identified in raw palm kernel were present in the roasted samples also. The flavour concentrate included a number of fatty acids in both the raw and roasted samples, in small amounts.