Identification of Volatile Flavour Compounds in Moringa Oleifera Powder and Soup Mixes

Identification of Volatile Flavour Compounds in Moringa Oleifera Powder and Soup Mixes

K Shunmugapriya*, P Vennila, S Kanchana and S Vellaikumar

Keywords: Moringa oleifera, Soup mixes, GC – MS, Volatile compounds

https://doi.org/10.37273/chesci.cs20510110 • PDF

Abstract

Drumstick powder and soup mixes from drumstick possessing some volatile compounds which is responsible for it’s a unique characteristics aroma. In this present study, effort was taken to identify the volatile compounds present in drumstick powder and soup mixes from drumstick which establishing a critical baseline for further work. The drumstick powder was prepared by drying the pretreated drumstick in cabinet drier at 600C till moisture content reaches to 4.0 per cent. Soup mixes from drumstick were prepared by adding the various ingredients viz., thickening and flavouring agents to the drumstick powder. The prepared soup mixes which was stored for six months in metallised polypropylene packs and analysed for the presence of volatile compounds. The samples were extracted directly with hexane and volatile compounds were analysed in GC-MS while the mass spectra of the compounds found in the extract was matched with the National Institute of Standards and Technology (NIST) library. The results revealed that the existence of octadecanoic acid, 3-hexen 2-one and cyclopentanol, 1 – methyl in all the samples taken for the study.

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