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Irene Triyanti Hadiprodjo
Alumni Jurusan Teknologi Pangan dan Gizi, Fateta-IPB
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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KOMPONEN VOTALIT DANKARAKTERISASI KOMPONEN KUNCI AROMA BUAH ANDALIMAN (Zanthoxylum acanthoodium DC.) [Colatile Aroma Constituents and Potent Odorant of Andaliman (Zanthoxylum acanthoodium DC.) Fruit] C. Hanny Wijaya; Irene Triyanti Hadiprodjo; Anton Apriyantono
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 2 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Andaliman, a wild spice well known in Northem Sumatera, has a fresh citrusy and warm sweet peppery odor. This research was conducted to analyse pontent odorant from andaliman maceration extract using GC-MS, GC/O and aroma extract dilution analysis (AEDA) method. Monoterpenes were the main constituens among the 24 identified components by GC-MS. Results od AEDA revealed that citronellal and limonene had the greatest impact on the aroma of andaliman with flavour dilution factor 128 and 32. β-myrcene, 2-β-ocimene, linalool, β-citronellol, neral, geraniol, gerabial, geranyl acetate, an unkwown compound, and a sesquiterpene also contributed to andaliman fresh citrusy and warm sweet peppery aroma.
Co-Authors Anton Apriyantono C Hanny Wijaya