Volatile Components of Roasted Citrullus colocynthis var. colocynthoides

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概要

• 論文の詳細を見る

• The aroma concentrates of roasted whole seeds (a) and defatted seeds (b) of Citrullus colocynthis var. colocynthoides, as well as that of the lipid fraction (e) were subjected to a through investigation. Samples of (a) and (b) were separated into neutral-acidic and basic fractions. The former was further fractionated into carbonyl and non-carbonyl compounds. Characterization of the individual components for each fraction of the corresponding sample was achieved by a chromatography-mass spectrometry coupling technique under favourable conditions. A comparison of the individual components within the samples revealed major differences. The role of lipids, carbohydrates and amino-acids in developing aroma during the roasting process is discussed.

• 社団法人 日本農芸化学会の論文

著者

• SAWY A.

  Laboratory of Fats and Oils, National Research Centre

• SOLIMAN Mervat

  Laboratory of Fats and Oils, National Research Centre

• OSMAN F.

  Laboratory of Fats and Oils, National Research Centre

• FADEL H.

  Laboratory of Fats and Oils, National Research Centre

• GAD A.

  Laboratory of Fats and Oils, National Research Centre

関連論文

• Volatile Components of Roasted Chufa-tubers
• Volatile Components of Roasted Citrullus colocynthis var. colocynthoides
• Volatile Components of Roasted Pistachio-nut

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