Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arietinum L.)

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Standard

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 tidsskriftTidsskriftartikelfagfællebedømt

Harvard

Lasekan, O, Juhari, NHB & Pattiram, P 2011, 'Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arietinum L.)', Journal of Food Processing and Technology, bind 2, nr. 3, 2(3), s. 1000112. https://doi.org/10.4172/21577110.1000112

APA

Lasekan, O., Juhari, N. H. B., & Pattiram, P. (2011). Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arietinum L.). Journal of Food Processing and Technology, 2(3), 1000112. [2(3)]. https://doi.org/10.4172/21577110.1000112

Vancouver

Lasekan O, Juhari NHB, Pattiram P. Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arietinum L.). Journal of Food Processing and Technology. 2011;2(3):1000112. 2(3). https://doi.org/10.4172/21577110.1000112

Author

Lasekan, Ola ; Juhari, Nurul Hanisah Binti ; Pattiram, Parveen . / Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arietinum L.). I: Journal of Food Processing and Technology. 2011 ; Bind 2, Nr. 3. s. 1000112.

Bibtex

@article{c5a60a7679cd4622b53156ff6d2636f8,
title = "Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arietinum L.)",
abstract = "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).",
keywords = "Food processing, Roasted , RSM, Fruit and vegetables, Chickpea, Taste, smell and texture in food, HS-SPME, Volatiles",
author = "Ola Lasekan and Juhari, {Nurul Hanisah Binti} and Parveen Pattiram",
year = "2011",
doi = "10.4172/21577110.1000112",
language = "English",
volume = "2",
pages = "1000112",
journal = "Journal of Food Processing & Technology",
issn = "2157-7110",
publisher = "OMICS Publishing Group",
number = "3",

}

RIS

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