Effect of Different Parameters on Volatile Composition of the Different Parts of Cymbopogon schoenanthus L. Spreng (Poaceae) Extracted by Headspace Solid-phase Microextraction and Hydrodistillation

Author(s):  
Fatima-Zohra Bellik ◽  
Farid Benkaci-Ali ◽  
Zouheir Alsafra ◽  
Gauthier Eppe
2008 ◽  
Vol 14 (4) ◽  
pp. 329-340 ◽  
Author(s):  
J.-C. Xie ◽  
B.-G. Sun ◽  
S.-B. Wang

Volatile composition of Chinese traditional smoke-cured bacon of Mini-pig breed was first characterized. Both headspace solid phase microextraction (SPME) and simultaneous distillation and solvent extraction (SDE) were performed. SDE exhibited efficiency in the extraction of representative aromatic volatiles especially the phenolic smoky flavors from the bacon sample. In total, 104 different components were found with the major quantity and kinds of aromas being the volatile saturated and unsaturated aldehydes from lipid oxidation and the phenolic compounds from smoke. Olfactory evaluation (GC-O) of the SDE extract revealed five basic odor patterns pertaining to 53 odor active regions and 47 odorants. Some key flavors accounting for the bacon aroma were (E, E)-2, 4-decadienal, 3-(methylthio) propanal, 2-furanmethanol, guaiacol, 3-ethylphenol and 2, 5-dimethylpyrazine.


2011 ◽  
Vol 76 (1) ◽  
pp. S114-S120 ◽  
Author(s):  
Pablo Melgarejo ◽  
Ángel Calín-Sánchez ◽  
Laura Vázquez-Araújo ◽  
Francisca Hernández ◽  
Juan José Martínez ◽  
...  

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