Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.)

Sulvi Purwayanti; Murdijati Gardjito; Umar Santoso; Supriyadi

doi:doi:10.11648/j.jfns.20130104.11

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Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.)

Sulvi Purwayanti, Murdijati Gardjito, Umar Santoso, Supriyadi

Published in Journal of Food and Nutrition Sciences (Volume 1, Issue 4)

Received: 19 August 2013 Published: 30 September 2013

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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.

Published in	Journal of Food and Nutrition Sciences (Volume 1, Issue 4)
DOI	10.11648/j.jfns.20130104.11
Page(s)	33-37
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

Bekkai Lan, Taste Compounds, Dose Over Threshold

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APA Style

Sulvi Purwayanti, Murdijati Gardjito, Umar Santoso, Supriyadi. (2013). Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.). Journal of Food and Nutrition Sciences, 1(4), 33-37. https://doi.org/10.11648/j.jfns.20130104.11

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ACS Style

Sulvi Purwayanti; Murdijati Gardjito; Umar Santoso; Supriyadi. Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.). J. Food Nutr. Sci. 2013, 1(4), 33-37. doi: 10.11648/j.jfns.20130104.11

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AMA Style

Sulvi Purwayanti, Murdijati Gardjito, Umar Santoso, Supriyadi. Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.). J Food Nutr Sci. 2013;1(4):33-37. doi: 10.11648/j.jfns.20130104.11

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@article{10.11648/j.jfns.20130104.11,
  author = {Sulvi Purwayanti and Murdijati Gardjito and Umar Santoso and Supriyadi},
  title = {Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {1},
  number = {4},
  pages = {33-37},
  doi = {10.11648/j.jfns.20130104.11},
  url = {https://doi.org/10.11648/j.jfns.20130104.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20130104.11},
  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.},
 year = {2013}
}

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TY  - JOUR
T1  - Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.)
AU  - Sulvi Purwayanti
AU  - Murdijati Gardjito
AU  - Umar Santoso
AU  - Supriyadi
Y1  - 2013/09/30
PY  - 2013
N1  - https://doi.org/10.11648/j.jfns.20130104.11
DO  - 10.11648/j.jfns.20130104.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 33
EP  - 37
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20130104.11
AB  - 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.
VL  - 1
IS  - 4
ER  -

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Author Information

Sulvi Purwayanti

aculty of Agriculture, Tanjungpura University, Pontianak, West Kalimantan, Indonesia
Murdijati Gardjito

Centre for Food and Nutrition Studies, Gadjah Mada University, Yogyakarta 55281, Indonesia
Umar Santoso

Centre for Food and Nutrition Studies, Gadjah Mada University, Yogyakarta 55281, Indonesia
Supriyadi

Department of Food and Agricultural Product Technology, Gadjah Mada University, Yogyakarta, Indonesia

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APA Style

Sulvi Purwayanti, Murdijati Gardjito, Umar Santoso, Supriyadi. (2013). Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.). Journal of Food and Nutrition Sciences, 1(4), 33-37. https://doi.org/10.11648/j.jfns.20130104.11

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ACS Style

Sulvi Purwayanti; Murdijati Gardjito; Umar Santoso; Supriyadi. Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.). J. Food Nutr. Sci. 2013, 1(4), 33-37. doi: 10.11648/j.jfns.20130104.11

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AMA Style

Sulvi Purwayanti, Murdijati Gardjito, Umar Santoso, Supriyadi. Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.). J Food Nutr Sci. 2013;1(4):33-37. doi: 10.11648/j.jfns.20130104.11

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@article{10.11648/j.jfns.20130104.11,
  author = {Sulvi Purwayanti and Murdijati Gardjito and Umar Santoso and Supriyadi},
  title = {Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {1},
  number = {4},
  pages = {33-37},
  doi = {10.11648/j.jfns.20130104.11},
  url = {https://doi.org/10.11648/j.jfns.20130104.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20130104.11},
  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.},
 year = {2013}
}

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TY  - JOUR
T1  - Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.)
AU  - Sulvi Purwayanti
AU  - Murdijati Gardjito
AU  - Umar Santoso
AU  - Supriyadi
Y1  - 2013/09/30
PY  - 2013
N1  - https://doi.org/10.11648/j.jfns.20130104.11
DO  - 10.11648/j.jfns.20130104.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 33
EP  - 37
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20130104.11
AB  - 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.
VL  - 1
IS  - 4
ER  -

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