TY - JOUR
T1 - Identification of predominant odorants in Thai desserts flavored by smoking with "Tian Op", a traditional Thai scented candle
AU - Watcharananun, Wanwarang
AU - Cadwallader, Keith R.
AU - Huangrak, Kittiphong
AU - Kim, Hun
AU - Lorjaroenphon, Yaowapa
PY - 2009/2/11
Y1 - 2009/2/11
N2 - "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.
AB - "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.
KW - Aroma
KW - Aroma extract dilution analysis
KW - Beeswax
KW - Candle
KW - Flavor
KW - Gas chromatography- olfactometry
KW - Odorant
KW - Smoke
KW - Tian Op
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U2 - 10.1021/jf802674c
DO - 10.1021/jf802674c
M3 - Article
C2 - 19154105
AN - SCOPUS:61449260072
SN - 0021-8561
VL - 57
SP - 996
EP - 1005
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 3
ER -