Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE)

Autor:	Nicolas Baldovini, L. Albino, L. Lizzani Cuvelier, Andrea Barra, C. Lesecq, André-Michel Loiseau
Rok vydání:	2007
Předmět:	Chromatography biology Extraction (chemistry) General Medicine biology.organism_classification Solid-phase microextraction Divinylbenzene Analytical Chemistry law.invention chemistry.chemical_compound chemistry law Phaseolus Distillation Food Science
Zdroj:	Food Chemistry. 101:1279-1284
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2005.12.027
Popis:	Headspace Solid Phase Microextraction (HS-SPME) involving divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibre and simultaneous distillation/extraction (SDE) techniques were applied to study the volatile and semi volatile compounds of thawed and cooked Phaseolus vulgaris L. A total of 104 compounds were detected by GC and GC/MS. Thereof, 76 compounds were identified for the first time in this species. The major differences between HS-SPME and SDE were found in the content of identified alcohols (23.62% SDE versus 62.20% SPME), terpenoids (39.15% SDE versus 2.45% SPME), heterocyclic compounds (13.78% SDE versus 1.21% SPME), hydrocarbons (2.22% SDE versus 13.87% SPME) and esters (0.98% SDE versus 12.98% SPME). The SPME technique was found to be useful for rapid and routine quality controls of thawed French beans, while SDE is favourable to study the entire set of flavour volatiles in the corresponding cooked samples.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0ac8621486c856fcb0cd749d41013b45 https://doi.org/10.1016/j.foodchem.2005.12.027 Zobrazit plný text záznamu Full Text from ScienceDirect