Volatile Compounds Content and Sensory Profile of Katuk (Sauropus androgynus) Leaves After Household Scale Heating

https://doi.org/10.22146/agritech.79473

Ardiansyah Ardiansyah(1*), Daivy Atiya Advisa(2), Nurul Asiah(3), Wahyudi David(4), Bram Kusbiantoro(5), Dody Dwi Handoko(6)

(1) Department of Food Technology, Faculty of Engineering and Computer Science, Universitas Bakrie, Kawasan Epicentrum, Jl. H.R. Rasuna Said, Kav C.22, Jakarta 12920
(2) Department of Food Technology, Faculty of Engineering and Computer Science, Universitas Bakrie, Kawasan Epicentrum, Jl. H.R. Rasuna Said, Kav C.22, Jakarta 12920
(3) Department of Food Technology, Faculty of Engineering and Computer Science, Universitas Bakrie, Kawasan Epicentrum, Jl. H.R. Rasuna Said, Kav C.22, Jakarta 12920
(4) Department of Food Technology, Faculty of Engineering and Computer Science, Universitas Bakrie, Kawasan Epicentrum, Jl. H.R. Rasuna Said, Kav C.22, Jakarta 12920
(5) Agroindustry Research Center, National Research and Innovation Agency, Tangerang Selatan 15314, Banten
(6) Flavour Analysis Laboratory, Indonesian Centre for Rice Instrument Standard Testing, West Java 41256
(*) Corresponding Author

Abstract


Katuk (Sauropus androgynus) is an indigenous Indonesian plant, and the leaves are often consumed as fresh or processed vegetables. Despite its potential, there are no reports on the volatile compounds content and sensory profile of Katuk leaves after being processed using household scale heating. Therefore, this study aimed to determine the volatile compounds content and sensory profiles of Katuk leaves after household scale heating (steaming and boiling). The extraction of constituents was carried out using the headspace-solid phase microextraction method, followed by identification with gas chromatography-mass spectroscopy. The sensory profile analysis was performed using the free choice profiling method with untrained panelists. The analysis results showed the presence of 16 volatile compounds derived from 7 groups, including aldehydes (5 compounds), alcohol (3 compounds), other components (3 compounds), ketones (2 compounds), as well as benzene, terpenoids, and esters (1 compound). The dominant compounds found in fresh Katuk leaves were alcohol [(Z)-3-hexene-1-ol]. Meanwhile, aldehydes (benzaldehyde, nonanal, benzeneacetaldehyde, and (E)-2-pentenal) and alcohol (1-Heptanol and Nerolidol) were dominant in the steamed samples, with benzene (naphthalene) being predominantly found in the boiled samples. The sensory profile analysis results showed that fresh Katuk leaves had a grassy and earthy aroma with a grassy flavor, while the boiled samples had a smooth and juicy texture. The dominant attributes found in steamed Katuk leaves included moist, tender, and tasteless. Based on these findings, household scale heating could modify the composition of volatile compounds, thereby affecting the sensory profile. The results obtained were expected to serve as a foundation for the processing of Katuk leaves at both industry and household levels.

Keywords


Boiling; Katuk leaves; sensory profile; steaming; volatile compounds

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DOI: https://doi.org/10.22146/agritech.79473

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