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

 

 

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