Identification of volatile components isolated from indigenous fruits of Mozambique: Maphilwa (Vangueria infausta)

被引：4
|
作者：
Raice, Rui Tique [1 ,2 ]
Sjoholm, Ingegerd [1 ]
Francisco, Jose da Cruz [2 ]
Bergenstahl, Bjorn [1 ]
机构：
[1] Lund Univ, Dept Food Technol Engn & Nutr, S-22100 Lund, Sweden
[2] Eduardo Mondlane Univ, Dept Chem, Maputo, Mozambique
来源：
11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11) | 2011年 / 1卷
关键词：
GC; aroma components; volatile; indigenous fruits of Mozambique; maphilwa (Vangueria infausta); L;
D O I：
10.1016/j.profoo.2011.09.062
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this work is to find the optimal combination of solvents which can extract the aroma components and identify the aroma profile of maphilwa (Vangueria infausta). Different extraction solvents like pentane, diethyl ether, ethanol and water were studied. Geraniol was used as internal standard added to the ethanol. Gas Chromatography was used to investigate the aroma components profile in maphilwa (V. infausta). The aroma compounds appears at relatively high values of retention time 15.1, 20.2 and 35.3 minutes for peak a, b and c respectively, reflecting the different boiling points. (c) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.
引用
收藏
页码：404 / 407
页数：4
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