Paper Type |
Opinion |
Title |
Volatile Aroma Constituents of Roasted Tamarind Seeds |
Author |
Griangsak Chairote |
Email |
griangsa @ fac.science. cmu.ac.th and scchi019 @chiangmai.ac.th |
Abstract: Volatile aroma constituents of roasted tamarind seeds (Tamarindus Indica L.) were extracted by simultaneous steam distillation and extraction using a modified Lieken and Nickerson apparatus. The extract, dissolved in diethyl ether, was then subjected to removal of water by anhydrous sodium sulfate. Concentration of the dry extract was then carried out by sweeping out the solvent under a gentle stream of nitrogen gas. The aroma concentrate thus obtained was introduced into a GC-MS system. The results from GC-MS analysis showed the appearance of constituents produced by heat treatment such as furan and pyrazine compounds.
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Start & End Page |
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Received Date |
1998-08-06 |
Revised Date |
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Accepted Date |
1998-09-21 |
Full Text |
Download |
Keyword |
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Volume |
Vol.25 No.2 (DECEMBER 1998) |
DOI |
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Citation |
Chairote G., Volatile Aroma Constituents of Roasted Tamarind Seeds, Chiang Mai J. Sci., 1998; 25(2): -. |
SDGs |
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