45C-16 |
Identification of key aroma components of Piper betel L. leaf |
O. SURIYAPHAN, Dept. of Food Technology, Burapha Univ., 169 Bangsaen Rd., Sansuk, Chonburi, 20131, Thailand, Q. Zhou, Food Science and Human Nutrition, University of Illinois-Urbana, 206 Ag. Bioprocess Lab, 1302 W. Pennsylvania Ave., Urbana, IL 61801, and K. R. Cadwallader, Dept. of Food Science & Human Nutrition, Univ. of Illinois, Urbana-Champaign, 202 Agricultural Bioprocess Lab., 1302 W. Pennsylvania Ave., Urbana, IL 61801. Piper betel Linn. is a topical vine that is extensively cultivated in many Asian countries. The heart-shaped leaves have distinct pleasant aroma and are commonly chewed alone or with other plant materials. In addition, the essential oil from the betel leaf has been found to process many medicinal and biological activities. However, little work has been carried out to determine the unique flavor profile of the betel leaf. The purpose of this study was to identify the key aroma-active components that contribute to the unique smoky flavor of betel leaf. Representative Piper betel plants were obtained from commercial sources and were further cultivated in a university green house until analysis. Solvent extraction (CH2Cl2) followed by a high vacuum distillation clean-up step was used to isolate volatile components from the leaves. Gas chromatography-olfactometry (GCO) and GC-mass spectrometry (MS) were used to analyze aroma components. Relative aroma potencies of individual components were evaluated by aroma extract dilution analysis (AEDA) of the solvent extracts. A compound tentatively identified as chevibetol (3-hydroxy-4-methoxyallylbenzene; smoky aroma note) had the highest flavor dilution factor and was believed to have the greatest impact on the characteristic smoky aroma of betel leaf. Other aroma active compounds included linalool, (Z)-3-hexenal, a-pinene and methional. Based on their high potency and odor characteristics, chevibetol and linalool were primarily responsible for the characteristic aroma of betel leaf. Information obtained from this study may have significance to other studies on betel leaf flavor, and may be useful for flavorists who want to mimic or reproduce the unique smoky flavor of betel leaf.
Session 45C, Food Chemistry: Flavor and aroma chemistry
|