| Autor: |
Berger, Ralf G., Kögel, Friedrich, Drawert, Friedrich, Radola, Bertold J. |
| Zdroj: |
Zeitschrift für Lebensmitteluntersuchung und -Forschung A; September 1983, Vol. 177 Issue: 5 p328-332, 5p |
| Abstrakt: |
Summary Powders of celery tubers were prepared by mechanical comminution followed by enzymatic maceration with Rohament P resp. enzymatic liquefaction with a mixture of Rohament P and cellulase. The neutral volatile constituents of the drum dried, resp. freeze-dried powders, were enriched by solvent extraction, purified on silica gel columns and investigated by gas chromatography and gas chromatography coupled with mass spectrometry. The original aroma composition of fresh celery tubers (following inactivation of endogenous enzymes with methanol) was analyzed under identical conditions as for the powders. Quantitative comparison of the results showed that the concentration of most of the volatile compounds and also the aromatically valuable phthalides were drastically reduced by drum-drying. After freeze-drying the volatiles were present at much higher concentrations and about half of the phthalides were still present. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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