R.E. Sardjono, A.F. Athiana, G.G. Gumilar, R. Rachmawati
The research aim to extract and analyze composition and type of aroma compounds contained in essential oil from several malodorous Indonesian plants, namely noni fruits (Morinda citrifolia L.), jengkol beans (Archidendron pauciflorum), petai beans (Parkia speciosa) and sembukan leaves (Paederia foetida L.). Extraction was done by simultaneous steam distillation-extraction, using three different solvent, n-hexane, ethyl acetate and chloroform. The composition of essential aroma was determined by GC-MS. The results showed that ethyl octanoate and octanoic acid were the major component in noni fruits. 1,2,4-Trithiolane was found as major component in jengkol and petai beans. Isopropyl propanoate and 2,4-bis(1,1-dimethylethyl)phenol found as major component in sembukan leaves. This research showed that malodorous compound of noni fruits was fatty acid, while its of jengkol beans, petai beans and sembukan leaves was sulfur compounds. Solvents used influenced the composition of extracted aroma compounds significantly. © 2017, Chemical Publishing Co. All rights reserved.
Department of Chemistry Education, Universitas Pendidikan Indonesia, Bandung, Indonesia
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