The Isolation of taste compounds in Bekkai lan (Albertisia papuana Becc.) leaves extract using nanofiltration

Gardjito M., . and Santoso U., . and Susanto H., . and Purwayantie S., . and Supriyadi, . The Isolation of taste compounds in Bekkai lan (Albertisia papuana Becc.) leaves extract using nanofiltration. pp. 225-232. ISSN 22317546

The purpose of this study is to elucidate the contribution of taste compounds to the flavor in medium alkaline. The alkaline extraction of crude bekkai lan leaves was done at pH 8 while the isolation of taste compounds was done by employing nanofiltration method. The analysis of taste compounds using molecular weight cut-off less than 500 Da was also performed. Alanine oxalic acid malic acid gallic acid sucrose fructose glucuronic acid Na K Mg Ca and P were detected in the leaf extract but no umami compound was detected. The analysis results suggested that the efficiency to obtain the taste compounds from water soluble extract up to fraction 400 Da is 65.66. The highest decreased mineral to salty compound is Na (54.48) and the lowest is P (13.87). The results of this study were useful to better understand the taste compounds obtained from alkaline medium

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(01)%202015/(32).pdf

Abstract

The purpose of this study is to elucidate the contribution of taste compounds to the flavor in medium alkaline. The alkaline extraction of crude bekkai lan leaves was done at pH 8 while the isolation of taste compounds was done by employing nanofiltration method. The analysis of taste compounds using molecular weight cut-off less than 500 Da was also performed. Alanine oxalic acid malic acid gallic acid sucrose fructose glucuronic acid Na K Mg Ca and P were detected in the leaf extract but no umami compound was detected. The analysis results suggested that the efficiency to obtain the taste compounds from water soluble extract up to fraction 400 Da is 65.66. The highest decreased mineral to salty compound is Na (54.48) and the lowest is P (13.87). The results of this study were useful to better understand the taste compounds obtained from alkaline medium

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Item Type:	Article
AGROVOC Term:	Taste (sensation)
AGROVOC Term:	Membrane filtration
AGROVOC Term:	Extraction
AGROVOC Term:	Flavor
AGROVOC Term:	Isolation techniques
AGROVOC Term:	Boiling
AGROVOC Term:	Alkali treatment
AGROVOC Term:	Nutrition
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21990

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