FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (12): 245-252.doi: 10.7506/spkx1002-6630-20180607-090

• Composition Analysis • Previous Articles     Next Articles

A Comparative Study on the Flavor Quality of Two Kinds of Dried Areca Nut

WANG Bin, YANG Dawei*, LI Zongjun*   

  1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
  • Online:2019-06-25 Published:2019-06-28

Abstract: This study aimed to explore the cause of the flavor quality differences between green areca nut and smoked areca nut. Fresh areca nut was used as a control. We determined the contents of soluble sugar and titratable acid as taste-active compounds in the areca nut samples. The volatile components were extracted, identified and analyzed by head-space solid phase microextraction-gas chromatography-mass spectrometry. The results showed that there was a significant difference in titratable acid and some volatile components such as aldehydes and phenols between green and smoked areca nut, which affected the flavor quality of processed areca nut. The titrable acid content of green areca nut was significantly lower than that of smoked areca nut, while there was no significant difference in soluble sugar contents between them, causing a significantly higher sugar-acid ratio of green relative to smoked areca nut (P < 0.05). A total of 37, 46 and 29 volatile compounds were identified in green, smoked and fresh areca nut, respectively. The main volatile components of green areca nut were aldehydes, phenols and hydrocarbons, with relative contents of 10.81%, 9.71% and 2.84%, together with a small amount of ethers, alcohols, ketones, esters and naphthalene, which were similar to those of fresh areca nut. The main volatile component of smoked areca nut was phenols, with a relative content of 70.86%, which was far higher than other volatile components such as ketones, aldehydes, hydrocarbons, alcohols and esters, and it had typical smoky flavor characteristics. In addition, through principal component analysis (PCA), the 11 classes of components such as titratable acid that contribute to the overall flavor quality of areca nut could be divided into 4 categories. Moreover, PCA analysis showed obvious differences in the of flavor quality of green and smoked areca nut.

Key words: areca nut, flavor quality, volatile components, taste-active components, principal component analysis

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