Analysis of aroma compounds of Roselle by Dynamic Headspace Sampling using different preparation methods

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt

Standard

Analysis of aroma compounds of Roselle by Dynamic Headspace Sampling using different preparation methods. / Juhari, Nurul Hanisah Binti; Varming, Camilla; Petersen, Mikael Agerlin.

Flavour science: proceedings of the XIV Weurman Flavour Research Symposium. red. / Andrew J. Taylor; Donald S. Mottram. Context Products Ltd., 2015. s. 87-90.

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt

Harvard

Juhari, NHB, Varming, C & Petersen, MA 2015, Analysis of aroma compounds of Roselle by Dynamic Headspace Sampling using different preparation methods. i AJ Taylor & DS Mottram (red), Flavour science: proceedings of the XIV Weurman Flavour Research Symposium. Context Products Ltd., s. 87-90, Weurman Flavour Research Symposium, Cambridge, Storbritannien, 15/09/2014.

APA

Juhari, N. H. B., Varming, C., & Petersen, M. A. (2015). Analysis of aroma compounds of Roselle by Dynamic Headspace Sampling using different preparation methods. I A. J. Taylor, & D. S. Mottram (red.), Flavour science: proceedings of the XIV Weurman Flavour Research Symposium (s. 87-90). Context Products Ltd..

Vancouver

Juhari NHB, Varming C, Petersen MA. Analysis of aroma compounds of Roselle by Dynamic Headspace Sampling using different preparation methods. I Taylor AJ, Mottram DS, red., Flavour science: proceedings of the XIV Weurman Flavour Research Symposium. Context Products Ltd. 2015. s. 87-90

Author

Juhari, Nurul Hanisah Binti ; Varming, Camilla ; Petersen, Mikael Agerlin. / Analysis of aroma compounds of Roselle by Dynamic Headspace Sampling using different preparation methods. Flavour science: proceedings of the XIV Weurman Flavour Research Symposium. red. / Andrew J. Taylor ; Donald S. Mottram. Context Products Ltd., 2015. s. 87-90

Bibtex

@inproceedings{d635fbceee624a9ba70e6677bb6ced3a,
title = "Analysis of aroma compounds of Roselle by Dynamic Headspace Sampling using different preparation methods",
abstract = "The influence of different methods of sample preparation on the aroma profiles of dried Roselle (Hibiscus sabdariffa) was studied. Least amounts of aroma compounds were recovered by analysis of whole dry calyxes (WD) followed by ground dry (GD), blended together with water (BTW), and ground and then mixed with water (GMW). The highest number of aroma compounds was found in Roselle treated in water bath (2hr/40°C) (GMWKB). GMW was chosen as the preparation method because it was shown to be an efficient extraction method without the possibility of excessive chemical changes of the sample. ",
keywords = "Taste, smell and texture in food, Dynamic headspace sampling, Volatiles compounds, Tropical crops, Roselle, Hibiscus sabdariffa",
author = "Juhari, {Nurul Hanisah Binti} and Camilla Varming and Petersen, {Mikael Agerlin}",
year = "2015",
language = "English",
isbn = "9781899043705",
pages = "87--90",
editor = "Taylor, {Andrew J.} and Mottram, {Donald S.}",
booktitle = "Flavour science",
publisher = "Context Products Ltd.",
note = "Weurman Flavour Research Symposium ; Conference date: 15-09-2014 Through 19-09-2014",

}

RIS

TY - GEN

T1 - Analysis of aroma compounds of Roselle by Dynamic Headspace Sampling using different preparation methods

AU - Juhari, Nurul Hanisah Binti

AU - Varming, Camilla

AU - Petersen, Mikael Agerlin

N1 - Conference code: 14th

PY - 2015

Y1 - 2015

N2 - The influence of different methods of sample preparation on the aroma profiles of dried Roselle (Hibiscus sabdariffa) was studied. Least amounts of aroma compounds were recovered by analysis of whole dry calyxes (WD) followed by ground dry (GD), blended together with water (BTW), and ground and then mixed with water (GMW). The highest number of aroma compounds was found in Roselle treated in water bath (2hr/40°C) (GMWKB). GMW was chosen as the preparation method because it was shown to be an efficient extraction method without the possibility of excessive chemical changes of the sample.

AB - The influence of different methods of sample preparation on the aroma profiles of dried Roselle (Hibiscus sabdariffa) was studied. Least amounts of aroma compounds were recovered by analysis of whole dry calyxes (WD) followed by ground dry (GD), blended together with water (BTW), and ground and then mixed with water (GMW). The highest number of aroma compounds was found in Roselle treated in water bath (2hr/40°C) (GMWKB). GMW was chosen as the preparation method because it was shown to be an efficient extraction method without the possibility of excessive chemical changes of the sample.

KW - Taste, smell and texture in food

KW - Dynamic headspace sampling

KW - Volatiles compounds

KW - Tropical crops

KW - Roselle

KW - Hibiscus sabdariffa

M3 - Article in proceedings

SN - 9781899043705

SP - 87

EP - 90

BT - Flavour science

A2 - Taylor, Andrew J.

A2 - Mottram, Donald S.

PB - Context Products Ltd.

T2 - Weurman Flavour Research Symposium

Y2 - 15 September 2014 through 19 September 2014

ER -

ID: 154472780