Abstract
BackgroundThe aroma chemistry and the contribution of the aroma compounds to the anti-oxidative properties of roasted yam have yet to be characterized. The growing popularity of roasted yam in regions where they are being consumed calls for a concerted effort to elucidate their aroma chemistry as well as their anti-oxidative properties.ResultsThe aroma compounds in roasted white yam (Dioscorea rotundata) were isolated and identified using static headspace-gas chromatography-mass spectrometry (SH–GC–MS) and gas chromatography–olfactometry (GC–O). In addition, the anti-oxidative activities of the most abundant volatile heterocyclic compounds (2 pyrroles, 4 furans and 3 pyrazines) were evaluated on their inhibitory effect towards the oxidation of hexanal for a period of 30 days. Twenty-nine aroma-active compounds with a flavour dilution (FD) factor range of 2–256 and an array of odour notes were obtained. Among them, the highest odour activities (FD ≥ 128) factors were determined for 2-acetyl furan and 2-acetylpyrrole. Other compounds with significant FD factors ≥ 32 were; 2-methylpyrazine, ethyl furfural, and 5-hydroxy methyl furfural.ConclusionResults of the anti-oxidative activity showed that the pyrroles exhibited the greatest antioxidant activity among all the tested heterocyclic compounds. This was followed by the furans and the pyrazines which had the least antioxidant activity.
Highlights
The aroma chemistry and the contribution of the aroma compounds to the anti-oxidative properties of roasted yam have yet to be characterized
Aroma‐active compounds in roasted yam Twenty-nine aroma-active compounds emanating from roasted yam were identified and quantified by SH– gas chromatography (GC)–MS and gas chromatography–olfactometry (GC–O) (Table 1)
The aroma-active compounds produced an array of odour qualities such as toasty, caramel, popcorn-like, chamomile flower-like and smoky (Fig. 1). 2-Acetyl furan which elicited an almond-like note and 2-acetyl pyrrole with a popcorn-like note produced the highest flavour dilution (FD) factors of 128 and 256 respectively
Summary
The aroma chemistry and the contribution of the aroma compounds to the anti-oxidative properties of roasted yam have yet to be characterized. The growing popularity of roasted yam in regions where they are being consumed calls for a concerted effort to elucidate their aroma chemistry as well as their anti-oxidative properties. Yam tuber belongs to the family Dioscoreacea and it’s made up of about 600 species [1]. While most of these species are toxic, about ten species are regarded as edible. The most widely cultivated are; D. rotundata (white yam), D. cayenennsis Lam (yellow yam) and D. alata (water yam). These yam tubers are of primary importance as
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