Publication: Flavoring agent from Salacca
Issued Date
2004-06
Resource Type
Language
eng
Rights
Mahidol University
Rights Holder(s)
Faculty of Pharmacy Mahidol University
Bibliographic Citation
Thai Journal of Phytopharmacy. Vol.11, No.1 (2004), 1-10
Suggested Citation
Walla Tungrugsasut, Vimol Srisukh, Jongoramon Wisamitanan, Petcharat Suksawat, Wilaiwan Thongbainoi Flavoring agent from Salacca. Thai Journal of Phytopharmacy. Vol.11, No.1 (2004), 1-10. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/3249
Research Projects
Organizational Units
Authors
Journal Issue
Thesis
Title
Flavoring agent from Salacca
Alternative Title(s)
สารแต่งกลิ่นจากระกำ
Other Contributor(s)
Abstract
Most of the flavoring agents used in the food industry are synthetic or natural imitating ones
while the demand for natural flavorings has increased. Salacca (Salacca wallichiana Mart.), a Thai
fruit with fragrant aroma, was selected for a natural flavoring agent development. The blended mixture
of Salacca in 25% ethanol (3.13 g: 1 ml) was filtered, and distilled at 50OC in vacuo. Three fractions of
the distillates, 5, 10, and 10% of the original mixture, were collected. The distillates were mixed with the
concentrate, the final 16% of the original mixture, in varying proportions; and 95% ethanol was then
added to reach the final ethanol content of 18% v/v. Quantitative Descriptive Analysis (QDA) was
carried out among 9 trained panelists. Aroma was divided into 8 characteristic ones : mellow, salacca,
sweet, sour, astringent, fermented, alcohol-like, and piercing. Varying combinations of distillates, 95%
ethanol and concentrate exhibited similar desirable aroma to the fresh Salacca juice.