Abstract
Bekkai lan leaves are commonly known as food flavoring in the culinary world of Dayak tribe, Borneo, Indonesia. No report has been made concerning the profile of the taste compounds in the extract of bekkai lan leaves. Thus, this study was aimed to investigate the profile of taste compounds in the leaves. The experiment was conducted on the crude extract of homemade leaves powder by using HPLC method. The results showed that the total content of taste compounds was 73.72 mg/g and there were 22 selected taste compounds from which the higher contribution came from some bitter compounds (59.48 mg/g) while the lower contribution came from solube sugars (0.19 mg/g) and salty compounds (0.28 mg/g). An analysis using the computation of DoT (Dose-over-Threshold) factors showed that gallic acid served as the dominant tastant with DoT factors of 279. This study finds that the higher concentration of taste compounds are not the higher the DoT factors. The taste compounds that potentially had an impact on the extract taste including tyrosine, Ca, P, Guanosine monophosphate (GMP), malic acid, alanine, valine, aspartic acid, methionine and Adenosine monophosphate (AMP). This finding is important to food scientists to understand the profile of taste compounds contributing to flavor in the crude extract leaves.
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