Odorous volatiles and methoxypyrazines responsible for the musty-peanut aroma in microwave-heated sponge gourd (<i>Luffa cylindrica</i>)

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  • Asikin Yonathan
    Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus United Graduate School of Agricultural Science, Kagoshima University
  • Tanahara Naoya
    Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
  • Maeda Goki
    Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
  • Tsuchida Eito
    Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
  • Hirose Naoto
    Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
  • Oe Moena
    United Graduate School of Agricultural Science, Kagoshima University
  • Takara Kensaku
    Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus United Graduate School of Agricultural Science, Kagoshima University
  • Wada Koji
    Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus United Graduate School of Agricultural Science, Kagoshima University

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<p>Microwave heating results in the generation of odorous compounds in sliced sponge gourd (Luffa cylindrica). Herein, the odorous components of microwave-heated sponge gourd were extracted, and the volatiles were separated by a solvent-assisted flavor evaporation technique. Subsequently, gas chromatography (GC)–olfactometry analysis identified 10 compounds in the aroma extract including unsaturated aliphatic aldehydes (3-hexenal; 2-octenal), alcohols (3-hexen-1-ol; 1-octen-3-ol), and ketones (1-octen-3-one; 1,5-octadien-3-one), which might be responsible for the typical green-grassy and metallic characteristics. Microwave heating could also promote the nonenzymatic browning reaction in the softened gourd to release methional and 2-acetyl-1-pyrroline, which have boiled potato and roasted-peanut odors, respectively. Furthermore, preparative GC–mass spectrometry was used to distinguish two methoxypyrazines (3,5-dimethyl-2-methoxypyrazine and 3-isopropyl-2-methoxypyrazine) responsible for a highly noticeable, unpleasant musty-peanut aroma in heated sponge gourd. Moreover, 3-isopropyl-2-methoxypyrazine might also generate an unlikeable earthy odor, resulting an off-flavor, and thus could be used as one of quality markers in sponge gourd.</p>

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