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

URLURL - Presentation file, Visit http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2012.02778.x/pdf This link opens in a new window

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.

Keywords:Fagopyrum tataricum, tatarska ajda, metode, GC-MS
Work type:Not categorized (r6)
Tipology:1.01 - Original Scientific Article
Organization:FFA - Faculty of Pharmacy
Number of pages:str. C746-C751
Numbering:Vol. 7, no. 7
ISSN on article:0022-1147
DOI:10.1111/j.1750-3841.2012.02778.x Link is opened in a new window
COBISS.SI-ID:3287153 Link is opened in a new window
Average score:(0 votes)
Your score:Voting is allowed only to logged in users.
AddThis uses cookies that require your consent. Edit consent...

Record is a part of a journal

Title:Journal of food science
Shortened title:J. food sci.
Publisher:Institute of food technologists
COBISS.SI-ID:5266181 This link opens in a new window

Similar documents

Similar works from RUL:
Similar works from other Slovenian collections:


Leave comment

You have to log in to leave a comment.

Comments (0)
0 - 0 / 0
There are no comments!