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Identification and quantification of aroma compounds of tartary buckwheat (Fagopyrum tataricum gaertn.) and some of its milling fractions
Janeš, Damjan (Avtor), Prosen, Helena (Avtor), Kreft, Samo (Avtor)

URLURL - Predstavitvena datoteka, za dostop obiščite http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2012.02778.x/pdf Novo okno

Izvleček
Tartary buckwheat (Fagopyrum tataricum) seeds have a strong aroma that characteristically differs from the aroma of common buckwheat (Fagopyrum esculentum). Its phytochemical background has only been recently investigated.The aim of this study was to identify and quantify individual compounds responsible for tartary buckwheat aroma. Volatiles from different samples (whole seed, flour, and husks) were extracted with simultaneous extraction and distillation by Likens-Nickerson apparatus and analyzed by GC-MS. A total of 48 compounds were quantified and their odor activity values (OAV) were calculated. OAV of 26 compounds was higher than 10; therefore, they significantly contribute to the overall tartary buckwheat aroma. The compounds with OAV > 500 were: (E,E)-2,4-decadienal, (E)-2-nonenal, 2-phenylethanol, (E,E)-2,4-nonadienal, hexanal, decanal, and nonanal. The most important difference from the aroma of common buckwheat is the absence of salicylaldehyde and presence of naphthalene. Salicylaldehyde could be proposedas a marker to detect contamination/adulteration of tartary buckwheat with common buckwheat.

Jezik:Angleški jezik
Ključne besede:Fagopyrum tataricum, tatarska ajda, metode, GC-MS
Vrsta gradiva:Delo ni kategorizirano (r6)
Tipologija:1.01 - Izvirni znanstveni članek
Organizacija:FFA - Fakulteta za farmacijo
Leto izida:2012
Št. strani:str. C746-C751
Številčenje:Vol. 7, no. 7
UDK:581.19+543
ISSN pri članku:0022-1147
DOI:10.1111/j.1750-3841.2012.02778.x Povezava se odpre v novem oknu
COBISS.SI-ID:3287153 Povezava se odpre v novem oknu
Število ogledov:547
Število prenosov:119
Metapodatki:XML RDF-CHPDL DC-XML DC-RDF
 
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Gradivo je del revije

Naslov:Journal of food science
Skrajšan naslov:J. food sci.
Založnik:Institute of food technologists
ISSN:0022-1147
COBISS.SI-ID:5266181 Novo okno

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