Warianty tytułu
Języki publikacji
Abstrakty
Dynamic Headspace and Gas Chromatography and Mass Spectrometry (GC and MS) methods have been adapted for rye bread flavour analysis, optimising parameters: the amount of sample, trapping time, cold trap temperature and sample preparation method. Commercial rye bread was used as a reference. Experiments indicated that 25 g of sample could be taken for the test. Due to insufficient isolation of volatiles and flavour compounds in a short time period a prolonged trapping time of 40 min was chosen for the trapping the volatiles in the tube. Higher relative concentrations were obtained applying +5 C cold trap temperature in the GC device and using sample preparation method without water (dry sample preparation method). These parameters were successfully applied for rye bread flavour investigations.
Słowa kluczowe
Czasopismo
Rocznik
Tom
Strony
182-186
Opis fizyczny
Bibliogr. 6 poz., rys., tab.
Twórcy
autor
- Department of Food Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-Kaunas, Lithuania
autor
- Department of Food Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-Kaunas, Lithuania
autor
- Department of Food Science, The Royal Veterinary and Agricultural University, Thorvaldsensvej 40, DK-1871 Frederiksberg C, Denmark
autor
- Department of Food Science, The Royal Veterinary and Agricultural University, Thorvaldsensvej 40, DK-1871 Frederiksberg C, Denmark
Bibliografia
- 1. Huston C.K., Ion Trap mass spectrometry for food aroma analysis // Techniques for Analysing Food Aroma. Marsili R. (ed.). 1997.
- 2. Le Bizec B., Montrade M. R, Andre F. Gas chromatography // Residue Analysis in Food: Principles and Applications. O'Keeffe M. (ed.). Teagasc, The National Food Centre, Dublin, Ireland. 2000. P 177-.236
- 3. Mellon F., Self R. and Startin J. R., Mass spectrometry of natural substances in food. The Royal Society of Chemistry, UK, 2000.
- 4. Nijssen L.M., Visscher C.A., Maarse H., Willemsens L.C., Boelens M.H. Volatile compounds in foods - Qualitive and Quantitative Data. TNO Nutrition and Food Research Institute, Zeist, Netherlands, 1996.
- 5. Lund B., Hansen A., Fermentation of rye sourdough. Research reviews. 47- 58(1987).
- 6. Scieberle P., Grosch W., Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust. Z. Lebensm Unters Forsch, 198, 292- 296(1994).
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.baztech-article-BPOA-0013-0010