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

Autor:	Montserrat Riu-Aumatell, Susana Buxaderas, Josep M. Guadayol, Liliana Vargas, Stefania Vichi, Elvira López-Tamames
Rok vydání:	2011
Předmět:	Chromatography law Chemistry Analytical procedures General Medicine Gas chromatography–mass spectrometry Solid-phase microextraction Volatility (chemistry) Distillation Food Science Analytical Chemistry law.invention Tragopogon
Zdroj:	Food Chemistry. 129:557-564
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2011.04.061
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::193b937b0b78ae1ad84eba0587ad4059 https://doi.org/10.1016/j.foodchem.2011.04.061 Zobrazit plný text záznamu Full Text from ScienceDirect