Abstract
ABSTRACT The volatile flavor compounds of Tamarindus indica L. were isolated by simultaneous steam distillation/solvent extraction and analyzed by GC/MS. A total of 28 compounds were identified with furfural, 5-methyl-2(3H)-furanone, phenylacetaldehyde and 5-methylfurfural as the major volatile components which accounted for 88.74% of the total amount of volatiles.
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