Isolation and baking performance of ginsenosides from Panax ginseng

Pflaum, Tabea; Selmair, Patrick L.; Horlacher, Peter; Koehler, Peter

doi:10.1007/s00217-012-1862-0

Cited by 3 publications

(2 citation statements)

References 13 publications

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“…Sephadex LH-20 is a molecular-sieve chromatographic medium with both lipophilic and hydrophilic character, 32 which displays high selectivity toward aromatic compounds. 33 Due to the aromatic "pyrrole" moiety of compound 1, the Sephadex LH-20 column (SLHC) was used to separate sample R7.…”

Section: Two-mentioning

confidence: 99%

6-(2-Formyl-5-methyl-1H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu

Zhao

Hu³

et al. 2019

J. Agric. Food Chem.

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Two-step high-performance liquid chromatography (HPLC) separation in combination with taste dilution analysis was used to screen the retronasal burnt aroma compounds in soy sauce aroma-type Chinese Baijiu (Chinese traditional liquor). A major retronasal burnt aroma region was purified by Sephadex LH-20 column chromatography and HPLC separation from the soy sauce aroma-type Baijiu sample. A novel retronasal burnt aroma compound was identified as 6-(2-formyl-5-methyl-1H-pyrrol-1-yl)hexanoic acid (1) by means of high-resolution mass spectrometry and 1D/2D nuclear magnetic resonance. The retronasal burnt aroma threshold of compound 1 was determined to be 209.5 μg/L in 53% ethanol aqueous solution. Quantitative analysis showed that the concentration of compound 1 ranged from below the limit of quantitation (3.8 μg/L) to 224.2 μg/L in the Baijiu samples. Moreover, the sensory evaluation also revealed that compound 1 may contribute to the retronasal burnt aroma of the Baijiu at its subthreshold concentration by the additive effect with the recently reported retronasal burnt aroma compound 2-hydroxymethyl-3,6-diethyl-5-methylpyrazine.

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Section: Two-mentioning

confidence: 99%

6-(2-Formyl-5-methyl-1H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu

Zhao

Hu³

et al. 2019

J. Agric. Food Chem.

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“…girerek kararl› baloncuklar oluflturmufl ve yüzey aktivitesini artt›rarak piflirme ifllemini gelifltirmifltir. Bu çal›flmada ginsenosidler ilk kez mükemmel bir piflirme performans› göstermifller ve do¤al ekmek yap›m ingredientleri olarak önerilmifllerdir (36)…”

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Optimization of Process Conditions and Formulation of Microwave Baked Rice Cake

Alifakı¹,

Demirkol²

2016

GIDA

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Bu çal›flman›n amac›, pirinç ununa farkl› oranlarda keçiboynuzu unu ve ginseng tozu ilave edilerek mikrodalga ile glutensiz ve fonksiyonel kek üretilmesidir. Bu amaçla farkl› kek formülasyonlar› mikrodalga f›r›nda farkl› koflullarda (üç farkl› güçte (yüksek, orta, düflük) ve üç farkl› sürede (2.45dk; 3dk; 3.15dk))piflirilerek fiziksel özellikleri incelenmifltir. Ek olarak ginseng ve keçiboynuzu unu ilavesinin son ürün kalitesi üzerine etkisi incelenmifl ve elde edilen sonuçlar do¤rultusunda kek yap›m›nda pirinç unu ile birlikte keçiboynuzu ununun kullan›labilirli¤i test edilmifltir. Ayr›ca çal›flmada mikrodalga ile piflirilen pirinç keklerinin formülasyonunun ve ifllem koflullar›n›n optimizasyonu hedeflenmifltir. Bunun için yan›t yüzey yöntemi (RSM) kullan›lm›flt›r. Optimum nokta mikrodalga gücü için 400 W, piflirme süresi için 3.15 dakika, ginseng konsantrasyonu için %1.1869 ve keçiboynuzu unu konsantrasyonu için %35.051 olarak bulunmufltur. Kontrol örnekleri ile optimum koflullarda ve optimum formülasyonla mikrodalgada piflirilen kekler karfl›laflt›r›ld›¤›nda optimum örneklerin kütle kayb›, yükseklik ve gözeneklilik de¤erlerinin daha yüksek, renk fark› de¤erlerinin daha düflük oldu¤u sonucuna var›lm›flt›r.

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