Walla TungrugsasutVimol SrisukhJongoramon WisamitananPetcharat SuksawatWilaiwan ThongbainoiMahidol University. Faculty of Pharmacy. Department of Food Chemistry2017-12-122017-12-122017-122004-06Thai Journal of Phytopharmacy. Vol.11, No.1 (2004), 1-10https://repository.li.mahidol.ac.th/handle/20.500.14594/3249Most 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.engMahidol UniversitysalaccaSalacca wallichianaQuantitative Descriptive Analysis (QDA)flavoring agentThai Journal of PhytopharmacyวารสารสมุนไพรOpen Access articleOriginal ArticleFaculty of Pharmacy Mahidol University