کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1191857 | 963585 | 2007 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Flavour profile of capers (Capparis spinosa L.) from the Eolian Archipelago by HS-SPME/GC–MS
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
This paper presents the first investigation of the flavour profile of capers (Capparis spinosa L.) from the Eolian Archipelago. In all, 145 volatile compounds were identified and quantified in capers, by HS-SPME/GC–MS analysis. Aldehydes (22.2%) and esters (21%) were the most abundant chemical classes; five sesquiterpenes and ten monoterpenes were identified for the first time; among sulphur compounds (8.42%), methyl-isothiocyanate was the major one, followed by benzyl-isothiocyanate. The application of this solvent-free extraction technique combined with the GC–MS analysis, showed its potential as a simple routine method for analyzing food flavour.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 101, Issue 3, 2007, Pages 1272–1278
Journal: Food Chemistry - Volume 101, Issue 3, 2007, Pages 1272–1278
نویسندگان
Vincenza Romeo, Marisa Ziino, Daniele Giuffrida, Cettina Condurso, Antonella Verzera,