Flavour Characterization Of Jackfruit (Artocarpus Heterophyllus L.) From Five Cultivars And Optimization Of Canning Conditions For Jackfruit Puree
The study concerns flavour characterization of five jackfruit (Artocarpus heterophyllus L.) cultivars and optimization of canned jackfruit puree production. In the first part of this study, twenty three volatile compounds extracted using dichloromethane solvent extraction were tentatively identif...
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| Format: | Thesis |
| Language: | English English |
| Published: |
2006
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/11991/1/FSTM_2006_11_.pdf |
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| Summary: | The study concerns flavour characterization of five jackfruit (Artocarpus heterophyllus
L.) cultivars and optimization of canned jackfruit puree production. In the first part of
this study, twenty three volatile compounds extracted using dichloromethane solvent
extraction were tentatively identified by gas chromatography (GC) and gas
chromatography-mass spectrometry (GC-MS). As ripening progressed, there was an
increase in volatile compound formation. Development of new volatile flavour
compounds in trace amounts at day 3 after harvest indicated the start of jackfruit
ripening. Data obtained showed that the ripening process of jackfruit was at its optimum
at day 5 after harvest. Variation of volatile compounds in different portions (top, middle
and bottom) of the fruit during ripening was too little to give any significance. The volatile profiles of jackfruit flavour in five cultivars were established using
headspace solid phase microextraction (SPME) and gas chromatography-time of flight
mass spectrometry (GC-TOFMS). Qualitative and quantitative analyses were carried
out using divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber
with an extraction time of 10 min. Thirty seven compounds were identified from the
five cultivars tested. Characteristic aroma which are in higher concentrations and
contributed to jackfruit flavour were found to be ethyl isovalerate, 3-methylbutyl
acetate, I -butanol, propyl isovalerate, isobutyl isovalerate, 2-methylbutanol, and butyl
isovalerate. The consistent occurrence of these compounds in all cultivars of jackfruit
suggested their importance in contributing to the sweet and fruity note of jackfruit.
Concentration of the volatile compounds present played an important role in
determining the overall flavour of each fruit cultivar. Each cultivar also possessed its
own unique compound which distinguished them from one to another. |
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