Title of article
Perbandingan Kualiti Aroma antara Perisa Serupa Gula Kabung dan Gula Kabung Tradisional
Author/Authors
Ho, C.W. Universiti Kebangsaan Malaysia - Fakulti Sains Teknologi - Pusat Pengajian Sains Kimia Teknologi Makanan, Malaysia , WAN AIDA, W.M. Universiti Kebangsaan Malaysia - Fakulti Sains Teknologi - Pusat Pengajian Sains Kimia Teknologi Makanan, Malaysia , MASKAT, M.Y. Universiti Kebangsaan Malaysia - Fakulti Sains Teknologi - Pusat Pengajian Sains Kimia Teknologi Makanan, Malaysia , OSMAN, H. Universiti Kebangsaan Malaysia - Fakulti Sains Teknologi - Pusat Pengajian Sains Kimia dan Teknologi Makanan, Malaysia
From page
83
To page
89
Abstract
A comparison of aroma compounds between palm sugar-like flavouring obtained via Maillard reactions and traditional palm sugar were determined using gas chromatography. Samples were stored for 8 weeks at room temperature. Overall result showed that the aroma of palm sugar-like flavouring gave higher concentration of impact factor compounds compared to traditional palm sugar. Significant changes (p 0.05) of aroma compounds in both samples was determined for five weeks of storage. 2-Ethyl-3,5-dimethyl pyrazine (EDMP), 2,3-diethyl-5-methyl pyrazine (DEMP), 5-methyl-6,7-dihydro-5H-cyclopentapyrazine (SPP) and furaneol were the major impact factor compounds responsible in aroma quality and acceptability of palm sugar-like flavouring
Keywords
Palm sugar , aroma quality , volatile compounds , Maillard reactions
Record number
2554470
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