Characterisation of the Key Aroma Compounds in Black and Green Betel Nuts and Their Aroma Synergy

• Published in: Flavour and fragrance journal Vol. 40; no. 3; pp. 597 - 607
• Main Authors: Yi, Fengping, Luo, Yifu, Wu, Zhenglin, Wu, Kaiwen, Yu, Genfa, Su, Chang, Liao, Shengliang, Zhu, Guangyong
• Format: Journal Article
• Language: English
• Published: Chichester Wiley Subscription Services, Inc 01.05.2025
• Subjects: Aroma compounds; betel; betel nut; Carbon dioxide; flavor; Flavors; headspace analysis; Health risks; Nuts; odors; solid phase microextraction; Substitutes; Supercritical gas extraction; Volatile compounds

Betel nut possesses a distinctive flavour that appeals to specific consumers, despite the well‐documented risks of oral diseases associated with its use. Understanding the characteristic aroma of betel nut is essential for developing appealing substitutes. In this study, supercritical CO 2 fluid ext...