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Profile of Nonvolatile Compounds and Their Correlation to the Flavor of Fried Shallots

Indonesian Food Science and Technology Journal · Vol. 9 No. 1 (2025) · hlm. 54–60

DOI
10.22437/ifstj.v9i1.41456
ISSN
2615-367X
Terbit
2025-12-17
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

This study aimed to evaluate the relationship between the nonvolatile compounds detected in fried shallots and their sensory characteristics. Six shallot varieties were used: Bima Brebes, Bauji, Tajuk, Super Philip, Batu Ijo, and Rubaru. Each variety was assessed using the rate-all-that-apply (RATA) and hedonic rating tests for the taste and aroma of fried shallots. All fried shallots were prepared in a laboratory under homogeneous frying conditions. The chemical compounds in the water extracts of the six fried shallots with molecular weights less than 3 kDa were identified using LC-MS/MS instrument. Additionally, the correlation between the chromatographic peak intensities of the chemical compounds and sensory intensities was examined through multivariate orthogonal partial least squares (OPLS) analysis. The PCA result revealed two distinct groups of samples. Batu Ijo fried shallot, which received the highest overall hedonic score and showed a strong correlation between its fragrant sulfury aroma and savory taste, was categorized separately from the others. Although 18 compounds were identified in fried shallots, a significant correlation was observed only with salty taste, primarily due to glutamyl-phenylalanine, a known kokumi compound.

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  • IPB University
  • Bandung Institute of Technology
  • National Research and Innovation Agency
  • Food Research Institute
  • Universitas Katolik Widya Mandala Surabaya
  • Universitas Gadjah Mada
  • Universitas Jambi
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Rekan penulisOrganisasiArtikel bersama
Harsi Dewantari KusumaningrumIPB University4
Peni Suprapti HardjosworoIPB University3
Syarifah Iis AisyahIPB University2
Nancy Dewi YulianaIPB University2
Suryo WiyonoIPB University2
Hanifah Nuryani LioeAfiliasi tidak diketahui2
Didah Nur FaridahIPB University2
Vika Tresnadiana HerlinaIPB University1
Dede Robiatul AdawiyahIPB University1
Arya Widura RitongaIPB University1
Tiffani Nindya ArisantiIPB University1
Rumaisha Afifatul HafizahIPB University1
Djoko TamamiNational Research and Innovation Agency1
Ika RoostikaNational Research and Innovation Agency1
Paini Sri WidyawatiUniversitas Katolik Widya Mandala Surabaya1
Dondin SajuthiIPB University1
Tjahja MuhandriIPB University1
Mega SafithriIPB University1
Monita RekasihIPB University1
Ika Dewi AnaUniversitas Gadjah Mada1
Anggraini BarlianBandung Institute of Technology1
Rizka Musdalifah AmsarBandung Institute of Technology1
Triati Dewi Kencana WunguBandung Institute of Technology1
Salindri PrawitasariBandung Institute of Technology1
Diah RatnadewiIPB University1
Paramita Sadha Dayinta RukmiIPB University1
Annisa AnnisaIPB University1
Imas Sukaesih SitanggangIPB University1
Andi NurkholisIPB University1
Masao GotoFood Research Institute1
Muhammad Anwari SugihartoIPB University1
Yuko Takano IshikawaFood Research Institute1
Widodo WidodoIPB University1
Islah HayatiUniversitas Jambi1
Sri Hendrastuti HidayatIPB University1
Andika Septiana SuryaningsihIPB University1

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Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Profile of Nonvolatile Compounds and Their Correlation to the Flavor of Fried Shallots</dc:title>
	<dc:creator xml:lang="en"> Yofananda, Olivia</dc:creator>
	<dc:creator xml:lang="en">Wijaya, Christofora Hanny</dc:creator>
	<dc:creator xml:lang="en">Lioe, Hanifah Nuryani</dc:creator>
	<dc:creator xml:lang="en">Sobir, Sobir</dc:creator>
	<dc:subject xml:lang="en">allium, cultivars, fried shallot, sensory analysis, taste chemistry</dc:subject>
	<dc:description xml:lang="en">This study aimed to evaluate the relationship between the nonvolatile compounds detected in fried shallots and their sensory characteristics. Six shallot varieties were used: Bima Brebes, Bauji, Tajuk, Super Philip, Batu Ijo, and Rubaru. Each variety was assessed using the rate-all-that-apply (RATA) and hedonic rating tests for the taste and aroma of fried shallots. All fried shallots were prepared in a laboratory under homogeneous frying conditions. The chemical compounds in the water extracts of the six fried shallots with molecular weights less than 3 kDa were identified using LC-MS/MS instrument. Additionally, the correlation between the chromatographic peak intensities of the chemical compounds and sensory intensities was examined through multivariate orthogonal partial least squares (OPLS) analysis. The PCA result revealed two distinct groups of samples. Batu Ijo fried shallot, which received the highest overall hedonic score and showed a strong correlation between its fragrant sulfury aroma and savory taste, was categorized separately from the others. Although 18 compounds were identified in fried shallots, a significant correlation was observed only with salty taste, primarily due to glutamyl-phenylalanine, a known kokumi compound.</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2025-12-17</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/41456</dc:identifier>
	<dc:identifier>10.22437/ifstj.v9i1.41456</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ| ; 54-60</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/41456/22886</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>