Articles
Biochemical basis of asparagus flavour
Article number
1301_33
Pages
219 – 224
Language
English
Abstract
The analysis of aroma compounds of cooked asparagus using common extraction methods like steam-distillation-extraction (SDE) is sophisticated and time consuming.
Therefore a rapid method for measuring volatile organic compounds (VOCs) in asparagus was established.
Using headspace solid phase microextraction (HS-SPME) as extraction method for gas chromatographic analysis, it was possible to assess the volatile patterns of both the raw and cooked material in an identical sample.
First results of instrumental analysis in comparison with human sensory methods (profile analysis, hedonic test) are presented for measurements on ten different cultivars from a field trial.
Therefore a rapid method for measuring volatile organic compounds (VOCs) in asparagus was established.
Using headspace solid phase microextraction (HS-SPME) as extraction method for gas chromatographic analysis, it was possible to assess the volatile patterns of both the raw and cooked material in an identical sample.
First results of instrumental analysis in comparison with human sensory methods (profile analysis, hedonic test) are presented for measurements on ten different cultivars from a field trial.
Publication
Authors
D. Ulrich, T. Nothnagel
Keywords
gas chromatography, mass spectrometry, rapid method, aroma, VOC, non-targeted
Groups involved
Online Articles (34)