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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Main Author:	Ong, Bee Tein
Format:	Thesis
Language:	English English
Published:	2006
Subjects:	Flavor - Research Canning and preserving
Online Access:	http://psasir.upm.edu.my/id/eprint/11991/1/FSTM_2006_11_.pdf
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id	my-upm-ir.11991
record_format	uketd_dc
spelling	my-upm-ir.119912024-06-27T07:59:46Z Flavour Characterization Of Jackfruit (Artocarpus Heterophyllus L.) From Five Cultivars And Optimization Of Canning Conditions For Jackfruit Puree 2006-05 Ong, Bee Tein 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. Flavor - Research Canning and preserving 2006-05 Thesis http://psasir.upm.edu.my/id/eprint/11991/ http://psasir.upm.edu.my/id/eprint/11991/1/FSTM_2006_11_.pdf text en public masters Universiti Putra Malaysia Flavor - Research Canning and preserving Faculty of Food Science and Technology Sheikh Abdul Hamid, Nazimah English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
advisor	Sheikh Abdul Hamid, Nazimah
topic	Flavor - Research Canning and preserving
spellingShingle	Flavor - Research Canning and preserving Ong, Bee Tein Flavour Characterization Of Jackfruit (Artocarpus Heterophyllus L.) From Five Cultivars And Optimization Of Canning Conditions For Jackfruit Puree
description	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.
format	Thesis
qualification_level	Master's degree
author	Ong, Bee Tein
author_facet	Ong, Bee Tein
author_sort	Ong, Bee Tein
title	Flavour Characterization Of Jackfruit (Artocarpus Heterophyllus L.) From Five Cultivars And Optimization Of Canning Conditions For Jackfruit Puree
title_short	Flavour Characterization Of Jackfruit (Artocarpus Heterophyllus L.) From Five Cultivars And Optimization Of Canning Conditions For Jackfruit Puree
title_full	Flavour Characterization Of Jackfruit (Artocarpus Heterophyllus L.) From Five Cultivars And Optimization Of Canning Conditions For Jackfruit Puree
title_fullStr	Flavour Characterization Of Jackfruit (Artocarpus Heterophyllus L.) From Five Cultivars And Optimization Of Canning Conditions For Jackfruit Puree
title_full_unstemmed	Flavour Characterization Of Jackfruit (Artocarpus Heterophyllus L.) From Five Cultivars And Optimization Of Canning Conditions For Jackfruit Puree
title_sort	flavour characterization of jackfruit (artocarpus heterophyllus l.) from five cultivars and optimization of canning conditions for jackfruit puree
granting_institution	Universiti Putra Malaysia
granting_department	Faculty of Food Science and Technology
publishDate	2006
url	http://psasir.upm.edu.my/id/eprint/11991/1/FSTM_2006_11_.pdf
_version_	1804888670127259648

Flavour Characterization Of Jackfruit (Artocarpus Heterophyllus L.) From Five Cultivars And Optimization Of Canning Conditions For Jackfruit Puree

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