University of São Paulo, ESALQ, Department of Agri-Food Industry, Food and Nutrition, 11, CEP 13418-900 Piracicaba, São Paulo, Brazil; University of São Paulo, Department of Food and Experimental Nutrition, Food Research Center, 580, CEP 05508-000 São Paulo, SP, Brazil.
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.
Food Chem. 2021 Aug 30;354:129537. doi: 10.1016/j.foodchem.2021.129537. Epub 2021 Mar 11.
The seeds of the jackfruit (Artocarpus heterophyllus Lam.) are an abundant waste-stream in Brazil and a potential source of chocolate aroma. The aim of the study was to characterise the aroma compounds in flours prepared from the roasted jackfruit seeds and compare them with a typical Brazilian cocoa powder. Jackfruits seeds were either left untreated, acidified or fermented before drying and roasting. The volatiles were extracted using solid phase micro extraction or solid phase extraction and analysed by gas chromatography mass spectrometry. The most odour-active volatiles were identified by GC-Olfactometry. Most of the compounds known to be odour-active character impact compounds in cocoa products were also found in the jackfruit seed flours, however, the jackfruit seeds produced many additional pyrazines, some of which were responsible for the characteristic earthy "roasted jackfruit seed" aroma. The fermented sample had the most similar aroma profile to cocoa powder.
菠萝蜜（Artocarpus heterophyllus Lam.）的种子是巴西丰富的废弃物资源，也是巧克力香气的潜在来源。本研究旨在对经过烘焙的菠萝蜜种子制成的面粉中的香气化合物进行分析，并与典型的巴西可可粉进行比较。菠萝蜜种子在干燥和烘焙前可以选择不处理、酸化或发酵。使用固相微萃取或固相萃取提取挥发性物质，并用气相色谱-质谱法进行分析。通过 GC-O 嗅觉测量法鉴定出最具气味活性的挥发性物质。在可可制品中具有气味活性的化合物通常也存在于菠萝蜜种子面粉中，但菠萝蜜种子还产生了许多其他的吡嗪类化合物，其中一些化合物负责产生独特的“烤菠萝蜜种子”气味。发酵样品的香气特征与可可粉最相似。
