Contribution of volatile compounds to the flavor of cooked asparagus

Detlef Ulrich; Edelgard Hoberg; Thomas Bittner; Werner Engewald; Kathrin Meilchen

doi:10.1007/s002170100349

Contribution of volatile compounds to the flavor of cooked asparagus

Detlef Ulrich
, Edelgard Hoberg
, Thomas Bittner
, Werner Engewald
, Kathrin Meilchen

Philosophy

Julius Kühn Institute - Federal Research Centre for Cultivated Plants
Leipzig University

Research output: Contribution to journal › Article › peer-review

57 Scopus citations

Abstract

The contribution of volatile compounds to the flavor of cooked asparagus was evaluated with the aid of gas chromatography in combination with five different detectors - MSD, PND, AED, FID, and the human nose (GCO). The objectives of this study were to estimate the key odor sensations and their contribution to the aroma in liquid extracts of cooked asparagus. A totality of 36 odorants were identified by mass spectrometry supported by element specific detection. This study especially demonstrates the importance of nitrogen and sulfur compounds for the aroma impression. The inclusion of samples from different genotypes should provide information about the variability of aroma compounds in dependence of the genetic background.

Original language	English
Pages (from-to)	200-204
Number of pages	5
Journal	European Food Research and Technology
Volume	213
Issue number	3
DOIs	https://doi.org/10.1007/s002170100349
State	Published - 2001

Keywords

Aroma
Aroma extract dilution analysis
Asparagus officinalis L
Element specific detection
Gas chromatography olfactometry
Mass spectrometry

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10.1007/s002170100349

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abstract = "The contribution of volatile compounds to the flavor of cooked asparagus was evaluated with the aid of gas chromatography in combination with five different detectors - MSD, PND, AED, FID, and the human nose (GCO). The objectives of this study were to estimate the key odor sensations and their contribution to the aroma in liquid extracts of cooked asparagus. A totality of 36 odorants were identified by mass spectrometry supported by element specific detection. This study especially demonstrates the importance of nitrogen and sulfur compounds for the aroma impression. The inclusion of samples from different genotypes should provide information about the variability of aroma compounds in dependence of the genetic background.",

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AU - Hoberg, Edelgard

AU - Bittner, Thomas

AU - Engewald, Werner

AU - Meilchen, Kathrin

PY - 2001

Y1 - 2001

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AB - The contribution of volatile compounds to the flavor of cooked asparagus was evaluated with the aid of gas chromatography in combination with five different detectors - MSD, PND, AED, FID, and the human nose (GCO). The objectives of this study were to estimate the key odor sensations and their contribution to the aroma in liquid extracts of cooked asparagus. A totality of 36 odorants were identified by mass spectrometry supported by element specific detection. This study especially demonstrates the importance of nitrogen and sulfur compounds for the aroma impression. The inclusion of samples from different genotypes should provide information about the variability of aroma compounds in dependence of the genetic background.

KW - Aroma

KW - Aroma extract dilution analysis

KW - Asparagus officinalis L

KW - Element specific detection

KW - Gas chromatography olfactometry

KW - Mass spectrometry

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SP - 200

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JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 3

ER -

Contribution of volatile compounds to the flavor of cooked asparagus

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Keywords

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