Aroma components of Iranian dried Heracleum persicum fruit (golpar) using solvent-assisted flavour evaporation technique
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Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Food Reseach Institute
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Aroma composition obtained from Iranian dried Heracleum persicum Desf. ex Fisch. was analysed by the gas chromatography- mass spectrometry (GC-MS) technique. For the first time in this plant aroma, the solvent-assisted flavour evaporation (SAFE) extraction method with dichloromethane was used prior to GC-MS. A total of 26 aroma compounds comprising esters, terpenes, acids, alcohol and aldehyde were identified and quantified in dried H. persicum fruit. Among the detected compounds, esters were present on highest levels, followed by terpenes. Hexyl butyrate was quantitatively the main aroma compound in this fruit, representing 65.6% of the total aroma compounds analysed, followed by octyl acetate (18.2%), hexyl isobutanoate (5.6%), ?-terpinene (1.6%) and o-cymene (1.3%). © 2016 National Agricultural and Food Centre (Slovakia).
Açıklama
Anahtar Kelimeler
Aroma, Fruits, Gas chromatography-mass spectrometry, Heracleum persicum
Kaynak
Journal of Food and Nutrition Research
WoS Q Değeri
Scopus Q Değeri
Q3
Cilt
55
Sayı
2
