Changes in volatiles and aroma profile of andaliman (Zanthoxylum acanthopodium DC.) upon various drying techniques

• Published in: Food chemistry Vol. 365; p. 130483
• Main Authors: Suharta, Sigit, Hunaefi, Dase, Wijaya, Christofora Hanny
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15-12-2021
• Subjects: Andaliman; Aroma; Citronellal; Drying; Limonene; Volatiles; Citronellal; Andaliman; Limonene; Aroma; Volatiles; Drying
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.130483

•Drying reduced andaliman limonene while increased geranyl acetate and citronellal.•Drying significantly altered andaliman warm, lime leaf, citrus, and green aroma.•Citrus, orange peel, and acidic were the favorable aroma attributes.•Seven volatiles were determined to be crucial in andaliman acceptability.•Oven drying was recommended due to short duration and high liking and volatiles.
Andaliman is a highly perishable Indonesian spice that could be preserved by drying. As the drying influence on andaliman volatiles and aroma profile has not been reported, this study aimed to determine the impact of five drying processes on them and the critical volatiles correlated with favorable aroma attributes. Limonene, geranial, α-pinene, sabinene, β-myrcene, (E)-2-hexenal tended to decrease while geranyl acetate, citronellal, neral tended to increase upon drying. Limonene, andaliman major volatiles, was lost considerably from 28093 µg/g solids (fresh) to 19299–21857 µg/g solids (dried). Drying significantly altered citrus, orange peel, green, warm, and lime leaf aroma. Citronellal, limonene, (Z)-β-ocimene, (E)-β-ocimene, β-citronellol, sabinene, and geranial, played substantial roles in andaliman sensory acceptability due to significant correlation to the favorable aroma attributes (citrus, orange peel, acidic). Oven drying was proposed as the ideal drying method because of its short duration, low water activity, superior overall liking, and high volatile content.