Abstract
Applewood (Feronia limonia) or ‘Kawista’ in Indonesia is a rare plant with a unique flavor. The research objective is to optimize the extraction process to get the best Applewood Flavor Extract (AFE) using a mono-factor design. Extraction was carried out in two stages; firstly, it was maceration with dichloromethane, glycerin, and alcohol solvents. Secondly, liquid-liquid extraction (LLE) with dichloromethane solvent. The best results are based on sensory values , and UV-Vis analysis on maceration alcohol (70%) is 18 hours with stirring. The best LLE at 12 hours was obtained from alcohol-dichloromethane (ALC-DCM) extract with a yield 28.55% fruit pulp base. The ALC-DCM extract was then analyzed by the chemical components of GC-MS, LC-MS/MS, and sensory of the Quantitative Descriptive Analysis (QDA) method. GC-MS analysis succeeded in characterizing 91 volatile compounds. LLE technique of ALC-DCM extract can increase the absorption of ester compounds by 66.67% compare with dichloromethane (DCM) extract. There are 30 organic compounds from LC-MS/MS analysis. The volatile chemical marker on ALC-DCM extract with Principal Component Analysis (PCA) is the ester, and the aroma marker from QDA is apple-like and vinegar.
Highlights
The use of natural foodstuffs continues to increase along with the increasing awareness of the people to consume safe and nutritious food that has a positive impact on health
Applewood fruit is broken down, peel and seeds are separated so that the applewood pulp is obtained. 100g applewood pulp is added with dichloromethane solvent (1:1); glycerin (1:1.5) at a concentration of 25%, 50%, 75%, and 100%; and alcohol solvent (1:4) at a concentration of 50%, 70%, and 96%
The dichloromethane solvent can be used as a control treatment for the standard applewood fruit flavor
Summary
The use of natural foodstuffs continues to increase along with the increasing awareness of the people to consume safe and nutritious food that has a positive impact on health. Applewood (Feronia limonia) is classified as a rare plant and has a distinctive aroma. In Indonesia, it can be found in Aceh, Rembang, and Bima. Applewood fruit that is perfectly ripe has a distinctive aroma and can give food flavor. Natural flavor has several advantages, in addition to providing flavor to the product, it has a function for health (Berger, 2009). Natural flavorforming compounds are good for health and extend product shelf life (Ayseli & İpek Ayseli, 2016). The demand for natural flavors by consumers in beverage industry products continues to increase (Zegler, 2012)
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