title: Volatile constituents of roasted tigernut oil (Cyperus esculentus L.).
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.
  
  
  CONCLUSIONS
  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.
authors.affiliation: Department of Food Technology, Faculty of Food Science & Technology, University Putra Malaysia, UPM 43400, Serdang Malaysia.
authors.forename: Ola
authors.initials: O
authors.lastname: Lasekan
mesh_terms: D029786:Cyperus / Q000737:chemistry*; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D006801:Humans; D008296:Malaysia; D009549:Nigeria; D009812:Odorants; D009994:Osmolar Concentration; D010938:Plant Oils / Q000737:chemistry*; D035281:Plant Tubers / Q000737:chemistry*; D012677:Sensation; D012684:Sensory Thresholds; D052617:Solid Phase Microextraction; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D010938:Plant Oils; D055549:Volatile Organic Compounds