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Analysis of volatile compounds and their contribution to flavor in cereals


Zhou, M and Robards, K and Glennie-Holmes, M and Helliwell, S, Analysis of volatile compounds and their contribution to flavor in cereals, Journal Agriculture and Food Chemistry, 47, (10) pp. 3941-3953. ISSN 0021-8561 (1999) [Refereed Article]

DOI: doi:10.1021/jf990428l


Recent developments in methods for isolation and measurement of volatiles from cereals are reviewed. The main types of isolation methods, namely, direct extraction, distillation, and headspace, have recently been complemented by solid phase microextraction. Direct solvent extraction provides efficient recovery of compounds with a broad range of polarities and volatilities, whereas headspace techniques provide relatively clean extracts. Supercritical fluid and solid phase microextractions have not yet been fully evaluated for cereals. GC and GC/MS remain the dominant techniques for measurement of the extracted compounds, although new electronic noses show promise. Relating these results to human perception requires careful control to ensure valid comparisons and, in this respect, aroma extract dilution analysis is a useful procedure.

Item Details

Item Type:Refereed Article
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Crop and pasture production
Research Field:Crop and pasture improvement (incl. selection and breeding)
Objective Division:Plant Production and Plant Primary Products
Objective Group:Grains and seeds
Objective Field:Barley
UTAS Author:Zhou, M (Professor Meixue Zhou)
ID Code:33728
Year Published:1999
Web of Science® Times Cited:66
Deposited By:Agricultural Science
Deposited On:2005-07-20
Last Modified:2005-07-20

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