Analysis of aroma compounds of Roselle by Dynamic Headspace Sampling using different preparation methods
Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
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Analysis of aroma compounds of Roselle by Dynamic Headspace Sampling using different preparation methods. / Juhari, Nurul Hanisah Binti; Varming, Camilla; Petersen, Mikael Agerlin.
Flavour science: proceedings of the XIV Weurman Flavour Research Symposium. red. / Andrew J. Taylor; Donald S. Mottram. Context Products Ltd., 2015. s. 87-90.Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
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TY - GEN
T1 - Analysis of aroma compounds of Roselle by Dynamic Headspace Sampling using different preparation methods
AU - Juhari, Nurul Hanisah Binti
AU - Varming, Camilla
AU - Petersen, Mikael Agerlin
N1 - Conference code: 14th
PY - 2015
Y1 - 2015
N2 - The influence of different methods of sample preparation on the aroma profiles of dried Roselle (Hibiscus sabdariffa) was studied. Least amounts of aroma compounds were recovered by analysis of whole dry calyxes (WD) followed by ground dry (GD), blended together with water (BTW), and ground and then mixed with water (GMW). The highest number of aroma compounds was found in Roselle treated in water bath (2hr/40°C) (GMWKB). GMW was chosen as the preparation method because it was shown to be an efficient extraction method without the possibility of excessive chemical changes of the sample.
AB - The influence of different methods of sample preparation on the aroma profiles of dried Roselle (Hibiscus sabdariffa) was studied. Least amounts of aroma compounds were recovered by analysis of whole dry calyxes (WD) followed by ground dry (GD), blended together with water (BTW), and ground and then mixed with water (GMW). The highest number of aroma compounds was found in Roselle treated in water bath (2hr/40°C) (GMWKB). GMW was chosen as the preparation method because it was shown to be an efficient extraction method without the possibility of excessive chemical changes of the sample.
KW - Taste, smell and texture in food
KW - Dynamic headspace sampling
KW - Volatiles compounds
KW - Tropical crops
KW - Roselle
KW - Hibiscus sabdariffa
M3 - Article in proceedings
SN - 9781899043705
SP - 87
EP - 90
BT - Flavour science
A2 - Taylor, Andrew J.
A2 - Mottram, Donald S.
PB - Context Products Ltd.
T2 - Weurman Flavour Research Symposium
Y2 - 15 September 2014 through 19 September 2014
ER -
ID: 154472780