کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1185185 963385 2010 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Analysis of free and glycosidically bound compounds of ash gourd (Benincasa hispida): Identification of key odorants
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Analysis of free and glycosidically bound compounds of ash gourd (Benincasa hispida): Identification of key odorants
چکیده انگلیسی

Free and glycosidically bound aroma compounds of ash gourd were investigated. Gas chromatography–mass spectrometry (GC/MS) analysis of the free aroma compounds isolated by both steam distillation and high vacuum distillation revealed the presence of acetoin as the major constituent in both the oils. Acetoin was also identified as the major constituent existing as glycosidic conjugate. GC–olfactometry (GC–O) of the volatile oil based on detection frequency (olfactometry global analysis) was further used to characterise odour active compounds of the vegetable. Based on odour activity value (OAV) measurements the potent odorant among these were identified as acetoin (9522.5), octanal (8571) and nonanal (24,000). The region corresponding to the characteristic ash gourd aroma when collected by cryotrapping from a packed GC column and subsequently analysed by GC/MS was found to be mainly comprising of acetoin suggesting the role of this compound as the key odour active compound of this vegetable.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 122, Issue 4, 15 October 2010, Pages 1327–1332
نویسندگان
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