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

Publikation: Bidrag til bog/antologi/rapportKonferencebidrag i proceedingsForskningfagfællebedømt

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.
TitelFlavour science : proceedings of the XIV Weurman Flavour Research Symposium
RedaktørerAndrew J. Taylor, Donald S. Mottram
Antal sider4
ForlagContext Products Ltd.
ISBN (Trykt)9781899043705
StatusUdgivet - 2015
BegivenhedWeurman Flavour Research Symposium - Queens' College, Cambridge, UK, Cambridge, Storbritannien
Varighed: 15 sep. 201419 sep. 2014
Konferencens nummer: 14th


KonferenceWeurman Flavour Research Symposium
LokationQueens' College, Cambridge, UK

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