Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis).
Application of the aroma extract dilution analysis on a concentrate of volatiles obtained by solvent extraction and high vacuum distillation from roasted seeds (180 degrees C; 15 min) of wild mango (Irvingia gabonensis) revealed 32 odor-active compounds with flavor dilution (FD) factors ranging from 8 (low odor activity) to 2048 (high odor activity). The identification experiments based on the use of reference odorants revealed methional (cooked potato-like) followed by 2-acetyl-1-pyrroline (roasty, popcorn-like), butan-2,3-dione, pentan-2,3-dione, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine as the key aroma compounds among the 27 odorants identified. All odorants are reported for the first time as components of roasted wild mango seeds.
Tairu
A O
AO
Department of Chemical Sciences, University of Agriculture, Abeokuta, Ogun State, Nigeria.
Hofmann
T
T
Schieberle
P
P
D005421:Flavoring Agents / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006358:Hot Temperature; D009812:Odorants / Q000032:analysis*; D012639:Seeds / Q000737:chemistry*
D005421:Flavoring Agents