Identification of predominant odorants in thai desserts flavored by smoking with "Tian Op", a traditional Thai scented candle.
"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)-C(9)), n-aldehydes (C(5)-C(11)), (E)-2-unsaturated aldehydes (C(8)-C(11)), and omega-1-unsaturated aldehydes (C(8) and C(9)). Sensory studies of model mixtures confirmed the importance of n-aldehydes, omega-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.
Watcharananun
Wanwarang
W
Faculty of Agricultural Industry, King Mongkut's Institute of Technology Ladkrabang, Chalongkrung Road, Ladkrabang, Bangkok, Thailand.
Cadwallader
Keith R
KR
Huangrak
Kittiphong
K
Kim
Hun
H
Lorjaroenphon
Yaowapa
Y
D000328:Adult; D001573:Benzoin; D017610:Calcium Compounds; D002849:Chromatography, Gas / Q000379:methods; D003296:Cooking / Q000379:methods; D005260:Female; D005504:Food Analysis; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D008297:Male; D009812:Odorants / Q000032:analysis*; D010087:Oxides; D032123:Santalum; D012903:Smell; D012906:Smoke; D013785:Thailand; D014885:Waxes
D017610:Calcium Compounds; D010087:Oxides; D012906:Smoke; D014885:Waxes; C038228:beeswax; C016538:lime; D001573:Benzoin