Sains Malaysiana 36(1): 83-89 (2007)

Perbandingan Kualiti Aroma antara Perisa Serupa

Gula Kabung dan Gula Kabung Tradisional

(Comparison of Aroma Quality between Palm Sugar-like

Flavouring and Traditional Palm Sugar)

C.W. Ho., W.M. Wan Aida

M.Y.Maskat &  H.Osman

Pusat Pengajian Sains Kimia & Teknologi Makanan

Fakulti Sains & Teknologi, Universiti Kebangsaan Malaysia

UKM  43600, Bangi, Selangor DE, Malaysia

ABSTRAK 

Perbandingan sebatian aroma perisa serupa gula kabung yang diperolehi melalui tindak balas Maillard dan gula kabung tradisional ditentukan menggunakan analisis kromatografi gas.  Sampel disimpan selama lapan minggu pada suhu bilik.  Secara keseluruhan, aroma perisa serupa gula kabung menunjukkan  kepekatan sebatian impak cirian yang lebih tinggi berbanding gula kabung tradisional sepanjang lapan minggu tempoh penyimpanan. Perubahan yang signifikan (p<0.05) terhadap kepekatan sebatian aroma diperolehi pada minggu kelima penyimpanan pada kedua-dua sampel. Sebatian 2-Etil-3,5-dimetil pirazina (EDMP), 2,3-dietil-5-metil pirazina (DEMP), 5-metil-6,7-dihidro-5H-siklopentapirazina (SPP) dan furaneol merupakan sebatian impak cirian utama yang bertanggungjawab terhadap perubahan kualiti aroma dan penerimaan perisa serupa gula kabung.

Kata kunci: Gula kabung; kualiti aroma; sebatian meruap; tindak balas Maillard

ABSTRACT

A comparison of aroma compounds between palm sugar-like flavouring obtained via Maillard reactions and traditional palm sugar were determined using gas chromatography.  Samples were stored for 8 weeks at room temperature.  Overall result showed that the aroma of palm sugar-like flavouring gave higher concentration of impact factor compounds compared to traditional palm sugar.  Significant changes (p<0.05) of aroma compounds in both samples was determined for five weeks of storage.  2-Ethyl-3,5-dimethyl pyrazine (EDMP), 2,3-diethyl-5-methyl pyrazine (DEMP), 5-methyl-6,7-dihydro-5H-cyclopentapyrazine (SPP) and furaneol were the major impact factor compounds responsible in aroma quality and acceptability of palm sugar-like flavouring.

Keywords: Palm sugar; aroma quality; volatile compounds; Maillard reactions

RUJUKAN/REFERENCES

Bakker, J., Brown, W., Hills, B., Boudard, N., Wilson, C. & Harrison, M. 1996. Effect of the food matrix on flavour release and perception. Dlm. Taylor, A.J. & Mottram, D.S. (pnyt). Flavour Science, Recent Developments, hlm. 369-374. Cambridge: Royal Society of Chemistry.

Bakker, J., Langley, K.R., Elmore, J.S., Brown, W., Martin, A. & Salvador, D. 1995. Release of flavour from food matrices and effect on flavour perception. Dlm. Rothe, M. & Kruse, H.–P. (pnyt). Aroma: Perception, Formation, Evaluation, hlm. 191-207. Potsdam-Rehbrucke: Deutsche Institut fur Ernahrungsforschung

Buttery, R.G., Orts, W.J., Takeoka, G.R. & Nam, Y. 1999. Volatile flavor components of rice cakes. Journal of Agriculture and Food Chemistry 47: 4353-4356.

Czerny, M. & Grosch, W. 2000. Potent odorants of raw Arabica coffee. Their changes during roasting. Journal of Agriculture and Food Chemistry 48: 868-872.

Czerny, M., & Grosch, W. 1994. Precursors of ethyldimethyl pyrazine isomers and 2,3-diethyl-5-methyl pyrazine formed in roasted beef. Z. Lebensm. Unters. Forsch 198: 210-215.

Kim, S.J., Yoon, H.N. & Rhee, J.S. 2000. The effect of roasting temperatures on the formation of headspace volatile compounds in perilla seed oil. Journal of the American Oil Chemists’ Society 77(4): 451-456.

Larsen, M., Poll, L. & Olsen, C.E. 1992. Evaluation of the aroma composition of some strawberry (Fragaria ananassa Duch) cultivars by use of odor threshold values. Z. Lebensm. Unters. Forsch 195: 536.

Lasekan, O.O., Lasekan, W.O. & Idowu, M.A. 1997. Flavour volatiles of ‘malt beverage’ from roasted Sorghum. Food Chemistry 58(4): 341-344.

Leino, M., Lapvetelainen, A., Menchero, P., Malm, H., Kaitaranta, J. & Kallio, J. 1991. Characterization of stored Arabica and Robusta coffees by headspace-GC and sensory analysis. Journal Food Quality and Preference 3: 115-125.

Maga, J.A. 1992. Pyrazine update. Food Rev. Int 8: 479-558.

Milo, C. & Reineccius, G.A. 1997. Identification and quantification of potent odorants in regular fat and low fat mild Cheddar cheese. Journal of Agriculture and Food Chemistry 45: 3590-3594.

Moio, L. & Addeo, F. 1998. Grana Padano cheese aroma. Journal of Dairy Research 65: 317-333.

Reineccius, G.A. 2003. Flavor issues in maintaining freshness. Dlm. Singh, T.K. & Cadwallader, K.R. (pnyt). The shelf life of foods, hlm. 42-51. Washington: American Chemical Society.

Rychilik, M. & Bosset, J.O. 2001. Flavour and off-flavour compound of Swiss Gruyere cheese. Evaluation of potent odorant. International Dairy Journal 11: 895-901.

Schieberle, P. 1995. Quantification of important roast-smelling odorants in popcorn by stable isotope dilution assays and model studies on flavour formation during popping. Journal of Agriculture and Food Chemistry 43: 2442-2448.

Zabetakis, I., Gramshaw, J.W. & Robinson, D.S. 1999. 2,5-Dimethyl-4-hydroxy-2H-furan-3-one and its derivatives: analysis, synthesis and biosynthesis – a review. Food Chemistry 65: 139-151.