Table 2 Concentrations (μg mL−1) of the selected aroma-active compounds in roasted white yam (Dioscorea rotundata)
No | Compound | Conc. In roasted yam | Fivefold conc. In yam | Tenfold conc. In yam | 20 fold conc. In yam | 50 fold conc. In yam |
|---|---|---|---|---|---|---|
Furans | ||||||
1 | 2-Acetyl furan | 2.80 ± 0.01 | 14.0 | 28.0 | 56.0 | 140.0 |
2 | 5-Methyl-2-furfural | 8.06 ± 0.23 | 40.3 | 80.6 | 161.2 | 403.0 |
3 | 2-Pentyl furan | 2.56 ± 0.10 | 12.8 | 25.6 | 51.2 | 128.0 |
4 | Ethyl furfural | 16.23 ± 0.45 | 81.2 | 162.3 | 324.6 | 811.5 |
Pyrroles | ||||||
1 | 2-Acetylpyrrole | 1.68 ± 0.01 | 8.4 | 16.8 | 33.6 | 84.0 |
2 | 2-Pyrrole carboxaldehyde | 3.71 ± 0.02 | 18.6 | 37.1 | 74.2 | 185.5 |
Pyrazines | ||||||
1 | 2-Ethylpyrazine | 0.95 ± 0.01 | 4.75 | 9.5 | 19.0 | 47.5 |
2 | 2-Methylpyrazine | 4.06 ± 0.12 | 20.3 | 40.6 | 81.2 | 203 |
3 | 2-Ethyl-3,5-dimethylpyrazine | 0.70 ± 0.01 | 3.5 | 7.0 | 14.0 | 35.0 |