[1]
Waleed Aboshora, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China; Department of Food Processing, Faculty of Engineering, University of El Imam Elmahadi, Kosti, Sudan.
[2]
Sharaf E. Idriss, Department of Food Processing, Faculty of Engineering, University of El Imam Elmahadi, Kosti, Sudan.
[3]
Khamis Ali Omar, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
[4]
Hinawi AM Hassanin, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
[5]
Jiahao Yu, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
[6]
Mohammed Abdalla, Department of Food Processing, Faculty of Engineering, University of El Imam Elmahadi, Kosti, Sudan.
[7]
Husnain Raza, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
[8]
Lianfu Zhang, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China; School of Food Science and Technology, Jiangnan University, Wuxi, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
In this covenant of food additive, the world seeks for new natural food products through provision of natural flavors enriched foods. Peel and pulp of doum fruit (Hyphaene thebaica) were analyzed for volatile flavoring compounds by solid-phase micro-extraction gas chromatography/mass spectrometry (SPME-GC/MS). A total of 31 different volatile compounds were identified in pulp and peel of doum fruit. Acetic acid, propanoic acid, benzeneacetaldehyde, butanoic acid,2-methyl, hexanal and hexanoic acid were the major volatile compounds in pulp while the main volatile compounds of peel were acetic acid, propanoic acid, Butanoicacid,2-methyl, hexanal, 2-butanone,3-hydroxy, 3-methyl-3-oxetanemethanol and nonanal. The volatile compounds identified in doum fruit parts can be used by food industries to improve flavor and taste of food products.
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