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Biochemical basis of asparagus flavour

GND
1058930036
Zugehörigkeit
Julius Kühn-Institute (JKI), Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection, Germany
Ulrich, D.;
GND
1059150638
Zugehörigkeit
Julius Kühn-Institute (JKI), Institute for Breeding Research on Horticultural Crops, Germany
Nothnagel, T.

The analysis of aroma compounds of cooked asparagus using common extraction methods like steam-distillation-extraction (SDE) is sophisticated and time consuming. Therefore a rapid method for measuring volatile organic compounds (VOCs) in asparagus was established. Using headspace solid phase microextraction (HS-SPME) as extraction method for gas chromatographic analysis, it was possible to assess the volatile patterns of both the raw and cooked material in an identical sample. First results of instrumental analysis in comparison with human sensory methods (profile analysis, hedonic test) are presented for measurements on ten different cultivars from a field trial.

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