1.KOMPONEN VOTALIT DANKARAKTERISASI KOMPONEN KUNCI AROMA BUAH ANDALIMAN (Zanthoxylum acanthoodium DC.) [Colatile Aroma Constituents and Potent Odorant of Andaliman (Zanthoxylum acanthoodium DC.) Fruit] C. Hanny Wijaya 1) , Irene Triyanti Hadiprodjo 2) , dan Anton Apriyantono 1) 1) Jurusan Teknologi Pangan dan Gizi, Fateta-IPB 2) Alumni Jurusan Teknologi Pangan dan Gizi, Fateta-IPB ABSTRACT Andaliman, a wild spice well known in Northem Sumatera, has a fresh citrusy and warm sweet peppery odor. This research was conducted to analyse pontent odorant from andaliman maceration extract using GC-MS, GC/O and aroma extract dilution analysis (AEDA) method. Monoterpenes were the main constituens among the 24 identified components by GC-MS. Results od AEDA revealed that citronellal and limonene had the greatest impact on the aroma of andaliman with flavour dilution factor 128 and 32. β-myrcene, 2-β-ocimene, linalool, β-citronellol, neral, geraniol, gerabial, geranyl acetate, an unkwown compound, and a sesquiterpene also contributed to andaliman fresh citrusy and warm sweet peppery aroma. Key words: Andaliman, volatiles, key compounds and aroma.

作　　者：C. Hanny Wijaya ;Irene Triyanti Hadiprodjo ;Anton Apriyantono

出　　处：Jurnal Teknologi Dan Industri Pangan. 2001 ;12(2):117.doi:10.6066/4497

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029390

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2.KOMPONEN VOTALIT DANKARAKTERISASI KOMPONEN KUNCI AROMA BUAH ANDALIMAN (Zanthoxylum acanthoodium DC.) [Colatile Aroma Constituents and Potent Odorant of Andaliman (Zanthoxylum acanthoodium DC.) Fruit]

作　　者：C. Hanny Wijaya ;Irene Triyanti Hadiprodjo ;Anton Apriyantono

出　　处：Jurnal Teknologi Dan Industri Pangan. 2012 ;12(2):117.

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：185575484

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	Anton Apriyantono	2篇
	C. Hanny Wijaya	2篇
	Irene Triyanti Hadiprodjo	2篇

	2012	1篇
	2001	1篇