The aroma-active compounds of Pontianak orange peel oil ( Citrus nobilis Lour. var. microcarpa Hassk.) were characterized by using gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA) techniques. Forty-one compounds were found to be aroma-active, which were mainly dominated by saturated and unsaturated aldehydes. The flavor dilution (FD) factor was within the range of 2-2048, and compounds having the highest FD factor were alpha-pinene, beta-pinene, linalool, and 2-methoxy-3-(2-methylpropyl) pyrazine, including a few unknown compounds. On the basis of GC-O results, odor activity value (OAV) and relative flavor activity (RFA) were determined for aroma model reconstitution. These resembled the original aroma of the peel oil for the green, fatty, fresh, peely, floral, and tarry attributes, with the model solution derived from OAV being the closest to Pontianak oil. Omission tests were carried out to verify the significance of (Z)-5-dodecenal and 1-phenylethyl mercaptan as key compounds in the aroma of Pontianak orange peel oil.
The volatile compounds in three selected citrus fruits from Asia, Indonesian Pontianak orange (Citrus nobilis Lour. var. microcarpa Hassk.), Indian Mosambi (Citrus sinensis Osbeck) and Philippine Dalandan (Citrus reticulata Blanco), were characterized. The volatile compounds from the headspace of the citrus juices were isolated by solid-phase microextraction (SPME) prior to separation with gas chromatograph (GC) and identification by mass spectrometry (MS). The volatile compounds of the juices were extracted by diethyl ether for quantitative analysis, using GC-flame ionization detector (GC-FID). A total of 51 compounds were detected in Pontianak orange, 50 in Mosambi and 41 in Dalandan juice. They comprise terpenes, carbonyls, alcohols, esters and hydrocarbons, with limonene as the main compound. Each citrus cultivar studied contained compounds not frequently reported in other citrus fruits, such as β β β β β-chamigrene in Mosambi, as well as tentatively identified 2,6-dimethyl-1,3,5,7-octatetraene and isopiperitenone in Pontianak orange and in Dalandan juices, respectively. The results also showed that Mosambi and Dalandan juices portray the typical profile of sweet orange and mandarin, respectively, while Pontianak orange demonstrates its own unique traits.
Dadih is Indonesian traditional fermented buffalo milk believed by the natives to have beneficial effects on human health. This may be due to the probiotic properties possessed by the lactic acid bacteria (LAB) involved in its fermentation process. It was discovered that ten strains of dadih lactic isolates possessed some probiotic properties in vitro. In this study, the adhesion properties of dadih LAB, in comparison with documented probiotic strains, were investigated in vitro by using mucin extracted from human faeces and Caco-2 cells as the models for human intestinal mucosal surface and intestinal cells respectively. The adhesion results showed the distinction of Lactobacillus reuteri IS-27560 in adhering to both mucus layer and Caco-2 cells. The competition assay for adhesion to the mucus layer between dadih LAB and selected pathogens indicated the competence of Lactococcus lactis IS-16183 and Lactobacillus rhamnosus IS-7257 in significantly inhibiting the adhesion of Escherichia coli O157:H7. Accordingly, these two strains may be potential candidates for use as probiotic strains. Overall, the adhesion properties of all dadih LAB strains were relatively comparable to that of Lactobacillus casei Shirota and Lactobacillus rhamnosus GG, the documented probiotic strains.
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