کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1188353 963487 2008 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Salicylaldehyde is a characteristic aroma component of buckwheat groats
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Salicylaldehyde is a characteristic aroma component of buckwheat groats
چکیده انگلیسی

Salicylaldehyde (2-hydroxybenzaldehyde) was identified as a characteristic component of buckwheat groats aroma by a sensory analysis guided fractionation of the extract. The extract with the strongest odour was prepared by petroleum ether extraction of water soaked groats. This extract was further extracted with sodium hydrogen carbonate solution and purified by a preparative layer chromatography and identified by NMR, MS and IR spectroscopy. A capillary electrophoresis method was developed and used to determine salicylaldehyde content in buckwheat groats and flour samples. Traditionally dehulled buckwheat grain, which had the strongest odour, contained the highest concentration (1.6 ppm) of salicylaldehyde with an odour activity value (OAV) of 216.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 109, Issue 2, 15 July 2008, Pages 293–298
نویسندگان
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