Characterisation of volatile composition of white salsify (Tragopogon porrifolius L.) by headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled to GC-MS

被引：33
|
作者：
Riu-Aumatell, Montserrat [1 ]
Vargas, Liliana [1 ]
Vichi, Stefania [1 ]
Maria Guadayol, Josep [2 ]
Lopez-Tamames, Elvira [1 ]
Buxaderas, Susana [1 ]
机构：
[1] Univ Barcelona, Fac Farm, Dept Nutr & Bromatol, E-08028 Barcelona, Spain
[2] Univ Politecn Cataluna, Dept Engn Quim, Terrassa 08222, Spain
来源：
FOOD CHEMISTRY | 2011年 / 129卷 / 02期
关键词：
Volatile profile; HS-SPME; SDE; GC-MS; White salsify; Centesimal composition; CHROMATOGRAPHY-MASS-SPECTROMETRY; SPARKLING WINES; COMPONENTS; PROFILES; QUALITY; ROOTS; BASE;
D O I：
10.1016/j.foodchem.2011.04.061
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Two analytical procedures were applied, HS-SPME and SDE, coupled to GC-MS to analyse the volatile composition of white salsify. More than 80 of volatile compounds which belonged to distinct chemical families were analysed. SDE led to the identification of mainly high molecular weight sesquiterpenes, acids and esters. Given that SDE involves high temperatures, heat-sensitive compounds may undergo chemical alteration or artefacts may appear. Results obtained show that SPME was useful for the analysis of alcohols and hydrocarbons of low molecular weight and high volatility that are involved in the characteristic volatile profile of salsify and its sensory perception. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：557 / 564
页数：8
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