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Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf kalapua).


Citation

Olusegun, Lasekan (2011) Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf kalapua). LWT - Food Science and Technology, 46 (2). pp. 536-541. ISSN 0023-6438; ESSN: 1096-1127

Abstract

Volatile compounds from roasted plantains (French sombre, AAB) and (Dwarf Kalapua, ABB) at different stages of ripening were evaluated by a gas chromatography–mass spectrometry (GC–MS) with headspace solid-phase microextraction (HS-SPME). A total of 42 volatile compounds were identified in the roasted plantain cultivars. Some of the volatile compounds with high concentration were 2,3-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, (E)-2-hexenal, 2,5-dimethylpyrazine and 2,3-dihydro-5-hydroxyl-6-methyl-(4H)-pyran-4-on respectively. Principal component analysis (PCA) based on the relationships between ripening/quality of volatiles showed that 2-methyl propanol, furfural, 2,5-dimethyl pyrazine, 2,3-butanedione, guaiacol, 2-ethyl-3-methyl pyrazine, 5-, ethyl acetate, 2-pentanol, 3-isobutyl-2-methoxy pyrazine and 7,8-dihydro-β-ionol were considered to contribute significantly to the overall aroma quality of fairly riped (stages 4 & 5) and roasted plantains.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.lwt.2011.11.012
Publisher: Academic Press Inc.
Keywords: Roasted plantains; Volatiles; Ripening stages; PCA.
Depositing User: Nur Farahin Ramli
Date Deposited: 09 Oct 2013 03:34
Last Modified: 09 Oct 2013 03:34
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.lwt.2011.11.012
URI: http://psasir.upm.edu.my/id/eprint/24190
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