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Table 2 Concentrations (μg mL−1) of the selected aroma-active compounds in roasted white yam (Dioscorea rotundata)

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

NoCompoundConc. In roasted yamFivefold conc.
In yam
Tenfold conc.
In yam
20 fold conc.
In yam
50 fold conc.
In yam
Furans
 12-Acetyl furan2.80 ± 0.0114.028.056.0140.0
 25-Methyl-2-furfural8.06 ± 0.2340.380.6161.2403.0
 32-Pentyl furan2.56 ± 0.1012.825.651.2128.0
 4Ethyl furfural16.23 ± 0.4581.2162.3324.6811.5
Pyrroles
 12-Acetylpyrrole1.68 ± 0.018.416.833.684.0
 22-Pyrrole carboxaldehyde3.71 ± 0.0218.637.174.2185.5
Pyrazines
 12-Ethylpyrazine0.95 ± 0.014.759.519.047.5
 22-Methylpyrazine4.06 ± 0.1220.340.681.2203
 32-Ethyl-3,5-dimethylpyrazine0.70 ± 0.013.57.014.035.0