Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arietinum L.)
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Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arietinum L.). / Lasekan, Ola; Juhari, Nurul Hanisah Binti; Pattiram, Parveen .
I: Journal of Food Processing and Technology, Bind 2, Nr. 3, 2(3), 2011, s. 1000112.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arietinum L.)
AU - Lasekan, Ola
AU - Juhari, Nurul Hanisah Binti
AU - Pattiram, Parveen
PY - 2011
Y1 - 2011
N2 - Headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry analysis were used to provide the volatile profile of roasted chickpea as a means of unravelling and elucidating roasted chickpea as a prerequisite in developing chickpea snack item for the health and functional food sectors. The results of the HS- SPME and optimization analysis using response surface methodology showed that DVB/CAR/PDMS was the most effective fibre and further results revealed the extraction temperature to be the dominant factor. A total of 61 volatile compounds were identified in the roasted chickpea. The best response within the range studied was established at 60o C extraction temperature, 30 min of equilibrium time and 15 min of extraction time. The volatile compounds iden- tified comprised of aldehydes (25%), hydrocarbons (25%), terpenoids (20%), esters (8%), ketones (8%), alcohols (8%) and heterocyclic (8%). The results further indicated that the final model was significantly (P < 0.05) fitted for the response variable (total flavour peak area) studied with a relatively high R 2 (0.9658).
AB - Headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry analysis were used to provide the volatile profile of roasted chickpea as a means of unravelling and elucidating roasted chickpea as a prerequisite in developing chickpea snack item for the health and functional food sectors. The results of the HS- SPME and optimization analysis using response surface methodology showed that DVB/CAR/PDMS was the most effective fibre and further results revealed the extraction temperature to be the dominant factor. A total of 61 volatile compounds were identified in the roasted chickpea. The best response within the range studied was established at 60o C extraction temperature, 30 min of equilibrium time and 15 min of extraction time. The volatile compounds iden- tified comprised of aldehydes (25%), hydrocarbons (25%), terpenoids (20%), esters (8%), ketones (8%), alcohols (8%) and heterocyclic (8%). The results further indicated that the final model was significantly (P < 0.05) fitted for the response variable (total flavour peak area) studied with a relatively high R 2 (0.9658).
KW - Food processing
KW - Roasted
KW - RSM
KW - Fruit and vegetables
KW - Chickpea
KW - Taste, smell and texture in food
KW - HS-SPME
KW - Volatiles
U2 - 10.4172/21577110.1000112
DO - 10.4172/21577110.1000112
M3 - Journal article
VL - 2
SP - 1000112
JO - Journal of Food Processing & Technology
JF - Journal of Food Processing & Technology
SN - 2157-7110
IS - 3
M1 - 2(3)
ER -
ID: 148982219