AI Article Synopsis
- This study investigates the odorants that give roasted tigernut oil its unique flavor, identifying 75 different volatile compounds responsible for its aroma.
- Among these, 13 key aroma compounds were highlighted due to their high odour activity values (OAVs), including vanillin and 5-ethylfurfural, which contribute to chocolate and sweet vanilla notes.
- Some compounds, despite being present in high concentrations, showed low OAVs and thus have a less significant impact on the overall aroma profile of the oil.
Article Abstract
Background: Volatile compounds play a key role in determining the sensory appreciation of vegetable oils. In this study a systematic evaluation of odorants responsible for the characteristic flavour of roasted tigernut oil was carried out.
Results: A total of 75 odour-active volatiles were identified. From these, 13 aroma compounds showing high flavour dilution factors in the range of 16 to 128 were quantified by their odour activity values (OAVs). On the basis of high OAVs in oil, the following aroma compounds [vanillin (chocolate, sweet vanilla), 5-ethylfurfural (caramel, spicy), 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (caramel), phenyl acetaldehyde (honey-like), ethanone, 1-(4-hydroxy-3-methoxyphenyl) (faint vanilla)] were elucidated as important contributors to the overall chocolate, sweet vanilla, butterscotch aroma of the oil.
Conclusion: Odorants with high concentrations in the roasted tigernut oil such as 5-hydroxymethylfurfural, ethyl hexadecanoate, n-propyl-9,12-octadecadienoate gave relatively low OAVs, so their contributions to the overall orthonasal aroma impression of roasted tigernut oil can be assumed to be low.
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| http://dx.doi.org/10.1002/jsfa.5846 | DOI Listing |
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