| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1191658 | Food Chemistry | 2007 | 8 Pages |
This paper describes the development and application of a new analytical method for the analysis of the volatile fractions of pesto, a typical Italian basil-based pasta sauce, and its ingredients. The extraction of the volatile fraction was realized by headspace sorptive extraction (HSSE) and the extracted volatiles were then thermodesorbed, cryoconcentrated in a cooled injector and analysed by gas chromatography-mass spectrometry.This study shows that despite the great variability detected in the composition of the volatile fractions of several samples of “Pesto Genovese”, the ingredients traditionally used in pesto preparation (basil, pine nuts, walnuts, cheese, extra-virgin olive oil and garlic) give a significant and distinctive contribution to the pesto volatile fraction. Thus, the HSSE analysis of “Pesto Genovese” could be very useful for a careful control of the composition of this valuable niche product.
