Changes in volatiles and aroma profile of andaliman (Zanthoxylum acanthopodium DC.) upon various drying techniques

Suharta S., Hunaefi D., Wijaya C.H.

Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia


Andaliman is a highly perishable Indonesian spice that could be preserved by drying. As the drying influence on andaliman volatiles and aroma profile has not been reported, this study aimed to determine the impact of five drying processes on them and the critical volatiles correlated with favorable aroma attributes. Limonene, geranial, α-pinene, sabinene, β-myrcene, (E)-2-hexenal tended to decrease while geranyl acetate, citronellal, neral tended to increase upon drying. Limonene, andaliman major volatiles, was lost considerably from 28093 µg/g solids (fresh) to 19299–21857 µg/g solids (dried). Drying significantly altered citrus, orange peel, green, warm, and lime leaf aroma. Citronellal, limonene, (Z)-β-ocimene, (E)-β-ocimene, β-citronellol, sabinene, and geranial, played substantial roles in andaliman sensory acceptability due to significant correlation to the favorable aroma attributes (citrus, orange peel, acidic). Oven drying was proposed as the ideal drying method because of its short duration, low water activity, superior overall liking, and high volatile content. © 2021 Elsevier Ltd

Andaliman; Aroma; Citronellal; Drying; Limonene; Volatiles


Food Chemistry

Publisher: Elsevier Ltd

Volume 365, Issue , Art No 130483, Page – , Page Count

Journal Link:

doi: 10.1016/j.foodchem.2021.130483

Issn: 03088146



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