VSE knjižnice (vzajemna bibliografsko-kataložna baza podatkov COBIB.SI)
  • Identification and quantification of aroma compounds of tartary buckwheat (Fagopyrum tataricum gaertn.) and some of its milling fractions
    Janeš, Damjan, 1977- ; Prosen, Helena ; Kreft, Samo
    Tartary buckwheat (Fagopyrum tataricum) seeds have a strong aroma that characteristically differs from the aroma of common buckwheat (Fagopyrum esculentum). Its phytochemical background has only been ... recently investigated.The aim of this study was to identify and quantify individual compounds responsible for tartary buckwheat aroma. Volatiles from different samples (whole seed, flour, and husks) were extracted with simultaneous extraction and distillation by Likens-Nickerson apparatus and analyzed by GC-MS. A total of 48 compounds were quantified and their odor activity values (OAV) were calculated. OAV of 26 compounds was higher than 10; therefore, they significantly contribute to the overall tartary buckwheat aroma. The compounds with OAV > 500 were: (E,E)-2,4-decadienal, (E)-2-nonenal, 2-phenylethanol, (E,E)-2,4-nonadienal, hexanal, decanal, and nonanal. The most important difference from the aroma of common buckwheat is the absence of salicylaldehyde and presence of naphthalene. Salicylaldehyde could be proposedas a marker to detect contamination/adulteration of tartary buckwheat with common buckwheat.
    Vir: Journal of food science. - ISSN 0022-1147 (Vol. 7, no. 7, 2012, str. C746-C751)
    Vrsta gradiva - članek, sestavni del
    Leto - 2012
    Jezik - angleški
    COBISS.SI-ID - 3287153

    Povezava(-e):

    http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2012.02778.x/pdf
    DOI

vir: Journal of food science. - ISSN 0022-1147 (Vol. 7, no. 7, 2012, str. C746-C751)
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