Optimization of Extraction of Apple Aroma by Dynamic Headspace and Influence of Saliva on Extraction of Volatiles
| Autor: | Emira Mehinagic, Carole Prost, Michel Demaimay |
|---|---|
| Rok vydání: | 2004 |
| Předmět: |
Saliva
Malus Time Factors Chromatography biology Chemistry Extraction (chemistry) Temperature Reproducibility of Results General Chemistry biology.organism_classification Purge Gas Chromatography-Mass Spectrometry Smell Matrix (chemical analysis) Odor Fruit Odorants Humans Volatilization General Agricultural and Biological Sciences Aroma |
| Zdroj: | Journal of Agricultural and Food Chemistry. 52:5175-5182 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf049577g |
| Popis: | The dynamic headspace procedure of aroma extraction was optimized on Gala apples (Malus domestica). Two parameters affecting the extractability of compounds were studied: temperature and purge time. The influence of artificial saliva was also included. An increase in purge time and temperature caused an increase in the extraction of volatiles from the apple matrix. The optimum point of extraction was 40 degrees C and 70 min of purge. The study also showed that the addition of saliva influenced the extraction of volatile compounds, but this effect was different from one compound to another. To verify that the headspace extracts presented a global odor representativeness of fresh apple under these conditions of extraction, eight assessors compared the odor of extracts with fresh fruit odor for three different cultivars. With regard to the sensory profiles of extracts, the optimal conditions of extraction were suitable for extraction of volatile compounds, even if cooked apple odor appeared in some extracts. The similarity marks of extracts were low but acceptable. |
| Databáze: | OpenAIRE |
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