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Extraction of aroma compound from Pandan leaf and use of the compound to enhance rice flavour

Yahya, Faridah Binti (2012)
Ph.D. thesis, University of Birmingham.

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Abstract

Supercritical carbon dioxide (SC-CO\(_2\)) and Soxhlet extraction using hexane as solvent were used to extract 2-acetyl-1-pyrroline (2-AP) from Pandan leaves. The effect of different extraction pre-treatments, such as particle size and drying on the extraction yield and concentration of 2-AP were investigated. The identification and quantification of 2-AP were carried out by gas chromatography-mass spectrometry and gas chromatography-flame ionization detector, respectively. This work aims to provide an understanding of the phenomena that occur during cooking and storage; typically on the changes of 2-AP absorption when cooking rice grains with Pandan leaves. The parameters investigated were cooking method of excess and optimal water conditions. Even though low in yield, and the 2-AP concentration was obtained from supercritical carbon dioxide extraction, the extracts were pure without any contamination. The grinding and freeze-drying method revealed the best pre-treatments for supercritical extraction. The absorption of 2-AP during the cooking of rice grains did not smoothly increase with time. This unexpected result indicated that the phenomena occurring during cooking are quite complex. This work also quantified the potential of Pandan leaves to enhance the flavour of cooked rice, particularly under excess water conditions. Storage for 15 min at 24.0 \(\pm\)1.0\(^ \circ\)C is considered as the optimum time for obtaining cooked rice with a high quality of flavour.

Type of Work:Ph.D. thesis.
Supervisor(s):Fryer, P. J. and Bakalis, Serafim
School/Faculty:Colleges (2008 onwards) > College of Engineering & Physical Sciences
Department:School of Chemical Engineering
Subjects:Q Science (General)
T Technology (General)
TP Chemical technology
Institution:University of Birmingham
ID Code:3773
This unpublished thesis/dissertation is copyright of the author and/or third parties. The intellectual property rights of the author or third parties in respect of this work are as defined by The Copyright Designs and Patents Act 1988 or as modified by any successor legislation. Any use made of information contained in this thesis/dissertation must be in accordance with that legislation and must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the permission of the copyright holder.
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