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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)

NoCompoundsaOdour qualityRI on BPX5FD factorGC peak area %b
1Acetic acidVinegar60040.25 ± 0.00
23-Methyl butanalMalty66820.55 ± 0.01
3Butanoic acidSweaty76320.19 ± 0.05
4Pentan-2-oneEther-like71140.10 ± 0.01
5Dihydro-2-methyl-3(2H)-furanoneToasty808166.65 ± 0.12
62-MethylpyrazineToasty820648.87 ± 0.78
73-FuraldehydeAlmond-like82882.15 ± 0.01
82-FuranmethanolCaramel86641.13 ± 0.05
92-AcetylfuranCocoa/almond89312810.02 ± 0.14
102-EthylpyrazineNutty/roasty9111628.19 ± 1.02
11BenzaldehydeAlmond-like96084.17 ± 0.01
125-Methyl-2-furfuralSpice/caramel9781620.68 ± 0.11
132-Pentyl furanGreen bean9931612.54 ± 0.33
14Ethyl furfuralCaramel/spice10206413.29 ± 1.58
15LimoneneOrange-like103340.58 ± 0.00
16Phenyl acetaldehydeSweet rose1043161.56 ± 0.05
172-Acetylpyrrolepopcorn104525618.31 ± 0.04
182-Pyrrole carboxaldehydeMusty/coffee1047169.80 ± 0.36
193-Methyl phenolPhenolic/smoky107683.36 ± 0.16
202-Ethyl-3,5-dimethylpyrazineEarthy/roasty1088164.03 ± 0.03
21LinaloolFloral110040.52 ± 0.01
225-Hydroxy methyl furfuralChamomile flower-like1163321.46 ± 0.11
23β-CyclocitralHay-like121820.10 ± 0.01
242,6-DimethoxyphenolSmoky134920.45 ± 0.01
25β-CaryophylleneWoody/spice140881.62 ± 0.11
26α-IononeFloral142240.79 ± 0.14
27α-CopaeneWoody1430815.08 ± 1.20
28β-IononeViolet149321.29 ± 0.01
294-CarbethoxybutyrolactoneRoasty/smoky1893160.49 ± 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