Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE)

Participatory Plant Quality Breeding: An Ancient Art Revisited by Knowledge Sharing. The Portuguese Experience

“…Volatile compounds in plants and foods are produced during harvesting and processing, by enzymatic degradation [52]. The type of volatile compounds depends on plant species, genotype, plant part and environmental growing conditions [53].…”

“…Solid Phase Micro Extraction (SPME) combined with Gas Chromatography-Mass Spectrometry (GC-MS) is now the most used technique for the analysis of volatile compounds [52]. Aroma volatile compounds of different maize types and preparations have been studied by SPME-GC-MS.…”

Headspace Solid-phase Microextraction Analysis of the Volatile Flavour Compounds of Roasted Chickpea (Cicer arietinum L)

“…Solidphase microextraction (SPME) is a simple, sensitive, robust, reliable, low cost sampling technique based on analyte diffusion that combines the advantages of both static and dynamic headspace for qualitative volatile analysis [9]. It has been widely adopted for use in food flavour analysis and most especially in legumes [10,11]. The amount of an analyte sorbed on the SPME fibre and the resulting sensitivity are determined both by sorption kinetics and by the distribution coefficient of the compound between the fibre surface and the sample.…”

Application of Gas Chromatography in the Analysis of Flavour Compounds in Field Peas

“…Enzymatic or autoxidative decomposition of unsaturated fatty acids, mainly linoleic and linolenic acids could lead to the formation of aldehydes in peas (Hornostaj & Robinson, 2000;Barra et al, 2007). Differences observed in the concentration of these carbonyl compounds could be due to differences in linoleate compositions in pea cultivars (Oomah & …”

“…Propanal and hexanal, have been reported to be responsible for offflavour in stored unblanched frozen peas (Barra et al, 2007). Timely harvesting of peas may prevent the formation of undesirable flavours derived from enzymatic reactions (Hornostaj & Robinson, 2000).…”