Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf kalapua).
Volatile compounds from roasted plantains (French sombre, AAB) and (Dwarf Kalapua, ABB) at different stages of ripening were evaluated by a gas chromatography–mass spectrometry (GC–MS) with headspace solid-phase microextraction (HS-SPME). A total of 42 volatile compounds were identified in the roast...
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| Format: | Article |
| Language: | English |
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Academic Press Inc.
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24190/ |
| _version_ | 1848844966764216320 |
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| author | Olusegun, Lasekan |
| author_facet | Olusegun, Lasekan |
| author_sort | Olusegun, Lasekan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Volatile compounds from roasted plantains (French sombre, AAB) and (Dwarf Kalapua, ABB) at different stages of ripening were evaluated by a gas chromatography–mass spectrometry (GC–MS) with headspace solid-phase microextraction (HS-SPME). A total of 42 volatile compounds were identified in the roasted plantain cultivars. Some of the volatile compounds with high concentration were 2,3-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, (E)-2-hexenal, 2,5-dimethylpyrazine and 2,3-dihydro-5-hydroxyl-6-methyl-(4H)-pyran-4-on respectively. Principal component analysis (PCA) based on the relationships between ripening/quality of volatiles showed that 2-methyl propanol, furfural, 2,5-dimethyl pyrazine, 2,3-butanedione, guaiacol, 2-ethyl-3-methyl pyrazine, 5-, ethyl acetate, 2-pentanol, 3-isobutyl-2-methoxy pyrazine and 7,8-dihydro-β-ionol were considered to contribute significantly to the overall aroma quality of fairly riped (stages 4 & 5) and roasted plantains. |
| first_indexed | 2025-11-15T08:39:19Z |
| format | Article |
| id | upm-24190 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:39:19Z |
| publishDate | 2011 |
| publisher | Academic Press Inc. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-241902013-10-09T03:34:20Z http://psasir.upm.edu.my/id/eprint/24190/ Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf kalapua). Olusegun, Lasekan Volatile compounds from roasted plantains (French sombre, AAB) and (Dwarf Kalapua, ABB) at different stages of ripening were evaluated by a gas chromatography–mass spectrometry (GC–MS) with headspace solid-phase microextraction (HS-SPME). A total of 42 volatile compounds were identified in the roasted plantain cultivars. Some of the volatile compounds with high concentration were 2,3-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, (E)-2-hexenal, 2,5-dimethylpyrazine and 2,3-dihydro-5-hydroxyl-6-methyl-(4H)-pyran-4-on respectively. Principal component analysis (PCA) based on the relationships between ripening/quality of volatiles showed that 2-methyl propanol, furfural, 2,5-dimethyl pyrazine, 2,3-butanedione, guaiacol, 2-ethyl-3-methyl pyrazine, 5-, ethyl acetate, 2-pentanol, 3-isobutyl-2-methoxy pyrazine and 7,8-dihydro-β-ionol were considered to contribute significantly to the overall aroma quality of fairly riped (stages 4 & 5) and roasted plantains. Academic Press Inc. 2011-05 Article PeerReviewed Olusegun, Lasekan (2011) Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf kalapua). LWT - Food Science and Technology, 46 (2). pp. 536-541. ISSN 0023-6438; ESSN: 1096-1127 http://www.elsevierdirect.com/ 10.1016/j.lwt.2011.11.012 English |
| spellingShingle | Olusegun, Lasekan Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf kalapua). |
| title | Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf kalapua). |
| title_full | Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf kalapua). |
| title_fullStr | Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf kalapua). |
| title_full_unstemmed | Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf kalapua). |
| title_short | Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf kalapua). |
| title_sort | headspace solid-phase microextraction gas chromatography-mass spectrometry (hs-spme-gc-ms) determination of volatile compounds in roasted plantains (french sombre and dwarf kalapua). |
| url | http://psasir.upm.edu.my/id/eprint/24190/ http://psasir.upm.edu.my/id/eprint/24190/ http://psasir.upm.edu.my/id/eprint/24190/ |