| Popis: |
Buckwheat has a strong characteristic aroma, but its phytochemical background has not yet been fully elucidated. The aims of this study were identification and quantification of individual compounds responsible for the buckwheat aroma. Volatiles from a freshly ground buckwheat flour were extracted by different methods: direct extraction with petroleum ether, pentane or methanol, distillation with Clevenger apparatus and a headspace solid-phase microextraction method. The extracts were analysed by GC–MS with electron ionisation. Compounds were identified by MS and by comparison of retention times with reference compounds. Direct extraction with methanol and distillation proved to be very efficient. In these extracts twenty-five and thirty-five compounds were identified, respectively. The first extract contained more hydrophilic compounds and the latter more volatile compounds. Most of the compounds were quantified and their odour activity value (OAV) calculated. Only two compounds (salicylaldehyde and phenylacetaldehyde) were found in both extracts. The compounds with the highest contribution to the buckwheat aroma were: 2,5-dimethyl-4-hydroxy-3(2H)-furanone, (E,E)-2,4-decadienal, phenylacetaldehyde, 2-methoxy-4-vinylphenol, (E)-2-nonenal, decanal, hexanal and salicylaldehyde (2-hydroxybenzaldehyde). |
Full Text from ScienceDirect