Recommanded Product: 13925-00-3. Aromatic compounds can be divided into two categories: single heterocycles and fused heterocycles. Compound: 2-Ethylpyrazine, is researched, Molecular C6H8N2, CAS is 13925-00-3, about Characterisation of the chocolate aroma in roast jackfruit seeds. Author is Spada, Fernanda Papa; Balagiannis, Dimitrios P.; Purgatto, Eduardo; do Alencar, Severino Matias; Canniatti-Brazaca, Solange Guidolin; Parker, Jane K..
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 characterize 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 analyzed by gas chromatog. mass spectrometry. The most odor-active volatiles were identified by GC-Olfactometry. Most of the compounds known to be odor-active character impact compounds in cocoa products were also found in the jackfruit seed flours, however, the jackfruit seeds produced many addnl. 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.
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