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Table 1 Aroma-active compounds identified in roasted white yam (D. rotundata)

From: Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)

No

Compoundsa

Odour quality

RI on BPX5

FD factor

GC peak area %b

1

Acetic acid

Vinegar

600

4

0.25 ± 0.00

2

3-Methyl butanal

Malty

668

2

0.55 ± 0.01

3

Butanoic acid

Sweaty

763

2

0.19 ± 0.05

4

Pentan-2-one

Ether-like

711

4

0.10 ± 0.01

5

Dihydro-2-methyl-3(2H)-furanone

Toasty

808

16

6.65 ± 0.12

6

2-Methylpyrazine

Toasty

820

64

8.87 ± 0.78

7

3-Furaldehyde

Almond-like

828

8

2.15 ± 0.01

8

2-Furanmethanol

Caramel

866

4

1.13 ± 0.05

9

2-Acetylfuran

Cocoa/almond

893

128

10.02 ± 0.14

10

2-Ethylpyrazine

Nutty/roasty

911

16

28.19 ± 1.02

11

Benzaldehyde

Almond-like

960

8

4.17 ± 0.01

12

5-Methyl-2-furfural

Spice/caramel

978

16

20.68 ± 0.11

13

2-Pentyl furan

Green bean

993

16

12.54 ± 0.33

14

Ethyl furfural

Caramel/spice

1020

64

13.29 ± 1.58

15

Limonene

Orange-like

1033

4

0.58 ± 0.00

16

Phenyl acetaldehyde

Sweet rose

1043

16

1.56 ± 0.05

17

2-Acetylpyrrole

popcorn

1045

256

18.31 ± 0.04

18

2-Pyrrole carboxaldehyde

Musty/coffee

1047

16

9.80 ± 0.36

19

3-Methyl phenol

Phenolic/smoky

1076

8

3.36 ± 0.16

20

2-Ethyl-3,5-dimethylpyrazine

Earthy/roasty

1088

16

4.03 ± 0.03

21

Linalool

Floral

1100

4

0.52 ± 0.01

22

5-Hydroxy methyl furfural

Chamomile flower-like

1163

32

1.46 ± 0.11

23

β-Cyclocitral

Hay-like

1218

2

0.10 ± 0.01

24

2,6-Dimethoxyphenol

Smoky

1349

2

0.45 ± 0.01

25

β-Caryophyllene

Woody/spice

1408

8

1.62 ± 0.11

26

α-Ionone

Floral

1422

4

0.79 ± 0.14

27

α-Copaene

Woody

1430

8

15.08 ± 1.20

28

β-Ionone

Violet

1493

2

1.29 ± 0.01

29

4-Carbethoxybutyrolactone

Roasty/smoky

1893

16

0.49 ± 0.03

  1. RI retention index on BPX5 column, FD, flavour dilution
  2. aCompounds were identified by comparing their retention indices on BPX5 column, their mass spectra, and their odour notes with that of the respective reference standards
  3. bValues are mean ± SD, n = 3