ArticleJournal of food and drug analysis2014
Effect of roasting on the volatile constituents of Trichosanthes kirilowii seeds.
Article in Journal of food and drug analysis, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 24 citations in OpenAlex.
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- Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash.Journal of the science of food and agriculture · 2026Article
- Trichosanthes kirilowii Maximowicz attenuates dexamethasone induced atrophy in C2C12 myotubes through a Sirtuin 1 associated mechanism.Scientific reports · 2025Article
- Comparative evaluation of extraction methods for fragrant semen Trichosanthis oil: Cold pressing, conventional solvent, subcriticalFood chemistry: X · 2025Article
- Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran.Plants (Basel, Switzerland) · 2021Article
- Effect of Roasting on the Antioxidant Activity, Phenolic Composition, and Nutritional Quality of Pumpkin (Frontiers in nutrition · 2021Article
- Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages.Journal of food science and technology · 2020Article
- An Alkylpyrazine Synthesis Mechanism Involving l-Threonine-3-Dehydrogenase Describes the Production of 2,5-Dimethylpyrazine and 2,3,5-Trimethylpyrazine by Bacillus subtilis.Applied and environmental microbiology · 2019Article
- Quality Control and Variability Assessment of an Eight-Herb Formulation for Hypertension Using Method Validation and Statistical Analysis.Molecules (Basel, Switzerland) · 2019Article
- Chemical compositions of the volatile extracts from seeds of Dendranthema nankingense and Borago officinalis.Journal of food and drug analysis · 2015Article
- Nutritional value and volatile compounds of black cherry (Prunus serotina) seeds.Molecules (Basel, Switzerland) · 2015Article
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Roasted Trichosanthes kirilowii seeds have much more intense flavor than the raw seeds, and are commonly used as food and in the preparations of many medicinal formulations. Volatile constituents in the raw and roasted T. kirilowii seeds were separated by simultaneous distillation and extraction, and analyzed by gas chromatography-mass spectrometry on two capillary gas chromatography columns of different polarities (DB-WAX and HP-1). A total of 40 volatile compounds were identified in the raw seeds, with pentanal, 2-pentanol, styrene, (Z)-2-heptenal, (+)-calarene, and α-muurolene being the predominant compounds; 40 volatile compounds were also identified in the roasted seeds, with 3-methylbutanal, ethanol, 2-butanol, 2,3-butanediol, (E,E)-2,4-nonadienal, and 2-isopropyl-5-methyl-9-methylene-bicyclo[4.4.0]dec-1-ene being the most abundant compounds. A total of 15 compounds, mostly aldehydes, were common in both seeds. Roasting of T. kirilowii seeds resulted in a significant decrease in the levels of sesquiterpenes and short-chain aliphatic aldehydes. By contrast, high concentrations of 3-methylbutanal, ethanol, 2-butanol, and alkyl pyrazines were generated, which was responsible for the unique flavor of the roasted seeds. The study results may be useful for optimizing the roasting process and oil processing of T. kirilowii seeds.
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