Spada, Fernanda Papa published the artcileCharacterisation of the chocolate aroma in roast jackfruit seeds, Application of 2,3,5-Trimethylpyrazine, the main research area is roast jackfruit seed flour chocolate aroma fermention; Artocarpus heterophyllus Lam.; Cocoa substitute; GC–MS/GCO; Odor-active; Pyrazines; Waste utilization.
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.
Food Chemistry published new progress about Artocarpus heterophyllus. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application of 2,3,5-Trimethylpyrazine.