scholarly journals Comparing two high-intensity ultrasound processes to produce clove bud oil-in-water emulsions

2019 ◽  
Author(s):  
Roger Eike Guinosa ◽  
Eric Keven Silva ◽  
Maria Isabel Landim Neves ◽  
Maria Angela de Almeida Meireles
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
High Intensity ◽  
Droplet Size Distribution ◽  
Gas Chromatography Mass Spectrometry ◽  
High Intensity Ultrasound ◽  
Oil In Water ◽  
Long Time ◽  
Clove Bud Oil ◽  
Short Time

The aim of this work was to compare two high-intensity ultrasound (HIUS) emulsification processes: high power short time (HPST) and low power long time (LPLT), giving the same specific energy of 10 kJ/g. Clove bud oil-in-water emulsions were obtained from the different HIUS processes. The emulsions were characterized with respect to droplet size distribution, rheological behavior, microestructure, color parameters, kinetic stability and volatile compounds profile by gas chromatography–mass spectrometry (GC-MS).

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

2020 ◽  
Vol 4 (1) ◽  
pp. 22-27
Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Crucial Role ◽  
Gas Chromatography Mass Spectrometry ◽  
Heating Period ◽  
Time Processing ◽  
Cooking Process ◽  
Short Heating ◽  
Specific Food

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

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