Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa 903-0213, Japan.
Faculty of Agriculture, Padjadjaran University, Jalan Raya Bandung-Sumedang KM 21, Jatinangor, West Java 45363, Indonesia.
Food Res Int. 2018 Apr;106:647-653. doi: 10.1016/j.foodres.2018.01.044. Epub 2018 Feb 8.
Petai seeds are one of the well-known strong-smelling foods of the Southeast Asian region that have been harvested and commercially offered in different ripening forms. The current study focused on alterations in the size, color, sugar composition, and volatile flavor properties of petai seeds in the four ripening stages (unripe, mid ripe, ripe, and over-ripe). The ripening process was mainly indicated by the increase in size and weight as seed color turned paler and less greenish. The total sugar content gradually increased during ripening, and then elevated from 1.60 g/100 g (ripe seed) to the level of 2.82 g/100 g in the over-ripe seed. Ripening also altered the volatile flavor composition of petai seed, wherein the predominant aldehydes (hexanal and acetaldehyde) were decreased, and the sulfuric compounds (hydrogen sulfide, methanethiol, and 1,2,4-trithiolane) tended to increase. Additionally, gas chromatography-olfactometry (GC-O) analysis revealed alterations in the perceived odor strength and sensation of each volatile compound and demonstrated volatile flavor profiles, viz. detection percentages of volatile group odor strengths and descriptive odors, of petai seed. These results provide valuable information for monitoring alterations in the physical appearance, sugar composition, and aroma that represent the flavor quality in seasonal petai seed.
木豆种子是东南亚地区一种著名的气味浓烈的食物，已被收获并以不同成熟形式商业化供应。本研究主要关注木豆种子在四个成熟阶段（未成熟、半成熟、成熟和过熟）的大小、颜色、糖组成和挥发性风味特性的变化。成熟过程主要表现为种子颜色变浅且不再那么绿，大小和重量增加。总糖含量在成熟过程中逐渐增加，然后从成熟种子的 1.60 g/100 g 升高到过熟种子的 2.82 g/100 g。成熟还改变了木豆种子的挥发性风味组成，其中主要的醛（己醛和乙醛）减少，而含硫化合物（硫化氢、甲硫醇和 1,2,4-三硫醇）趋于增加。此外，气相色谱-嗅觉分析（GC-O）显示每个挥发性化合物的感知气味强度和感觉发生了变化，并展示了木豆种子的挥发性风味图谱，即挥发性气味强度和描述性气味的检测百分比。这些结果为监测代表季节性木豆种子风味质量的物理外观、糖组成和香气变化提供了有价值的信息。
