Authentication of Volatile and Non-Volatile Compounds in Robusta Java Bogor as a Differentiator in Post-Harvest Processes

Authors

Keywords:

Robusta Java Bogor, green bean, volatile compound, non-volatile compound, potential markers

Abstract

The aim of this research is to authenticate the volatile and non volatile compounds of Robusta Jawa Bogor green bean as a differentiator in natural, fullwash, honey and wine processing. A total of 127 volatile compounds (110 compounds in natural and honey, 100 compounds in fullwash, and 125 compounds in wine) and 96 non-volatile compounds (69 compounds in natural, 66 compounds in honey and fullwash, and 90 compounds in wine) were identified using HS-SPME-GC-MS and LC-MS. The research results that volatile compounds 4-methylpentan-2-ol, 2,5 dimethyl-2,4-hexadiene, and ethyl cinnamate are potential markers for honey processing. (E)-4-hexen-1-ol, 2-ethyl-p-xylene, 2-methoxyethyl acetate, 5-methyl-2, hexanol, diethyl succinate, 2-cyclopentene-1-one, ketoisophorone, methyl 6- methylsalicylate and 4-ethyl-2-methoxyphenol are potential markers for wine processing, while natural and fullwash do not have marker. Non-volatile compounds 1-naphthoic, [4]-gingerol, and succinic acid are potential markers for natural processing. DL-malic acid marker for honey and wine processing, neuraminic acid markers for honey processing and adenine markers for wine processing. Meanwhile (S)-[6] gingerol is a potential marker compound in natural, fullwash and wine processing. The results obtained help in authenticating the chemical compounds of green beans as a result of differences in post-harvest processing.

Author Biographies

  • Nur Fajriani Suaib, Faculty of Agricultural Engineering and Technology, IPB University

    Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia

    South-East Asia Food & Agricultural Science and Technology (SEAFAST) Center, IPB University, Jl. Ulin No.1 IPB Dramaga Campus, Bogor 16680, Indonesia

    Department of Food Science and Technology, Faculty of Agriculture, Halu Oleo University, Kendari, 93132, Indonesia

  • Nuri Andarwulan, Faculty of Agricultural Engineering and Technology, IPB University

    Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia.

    South-East Asia Food & Agricultural Science and Technology (SEAFAST) Center, IPB University, Jl. Ulin No.1 IPB Dramaga Campus, Bogor 16680, Indonesia

  • Didah Nur Faridah, Faculty of Agricultural Engineering and Technology, IPB University

    Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia

    South-East Asia Food & Agricultural Science and Technology (SEAFAST) Center, IPB University, Jl. Ulin No.1 IPB Dramaga Campus, Bogor 16680, Indonesia

  • Dede Robiatul Adawiyah, Faculty of Agricultural Engineering and Technology, IPB University

    Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia

    South-East Asia Food & Agricultural Science and Technology (SEAFAST) Center, IPB University, Jl. Ulin No.1 IPB Dramaga Campus, Bogor 16680, Indonesia

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Published

2024-05-16

Issue

2024: Agriculture, Animal Sciences, Agroforestry, and Agromaritime Innovation

Section

Agriculture, Animal Sciences, Agroforestry, and Agromaritime Innovation