Identification of predominant odorants in Thai desserts flavored by smoking with "Tian Op", a traditional Thai scented candle

Wanwarang Watcharananun, Keith R. Cadwallader, Kittiphong Huangrak, Hun Kim, Yaowapa Lorjaroenphon

Research output: Contribution to journalArticlepeer-review

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.

Original languageEnglish (US)
Pages (from-to)996-1005
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Volume57
Issue number3
DOIs
StatePublished - Feb 11 2009

Keywords

  • Aroma
  • Aroma extract dilution analysis
  • Beeswax
  • Candle
  • Flavor
  • Gas chromatography- olfactometry
  • Odorant
  • Smoke
  • Tian Op

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Fingerprint Dive into the research topics of 'Identification of predominant odorants in Thai desserts flavored by smoking with "Tian Op", a traditional Thai scented candle'. Together they form a unique fingerprint.

Cite this