Analysis of volatile compounds in chestnut using solid-phase microextraction coupled with GC-MS

Acta Horticulturae

Volumn 1220, Issue , 2018, Pages 203-207

  Mujic I ^a   Zivkovic J ^b   Savic V ^b   Alibabic V ^c   Staver, M ^a   Jug, T ^d   Franic M ^e   Damijanic K ^a  

^a POLYTECHNIC OF RIJEKA   (Croatia)

^b UNIVERSITY OF NI   (Serbia)

^c University of Biha   (Bosnia and Herzegovina)

^d Univerity of Nova Gorica   (Slovenia)

^e AGRICULTURAL INSTITUTE OSIJEK   (Croatia)

Author keywords

Chestnut (Castanea sativa Mill.); Solid phase micro extraction; Volatile compounds

Indexed keywords

EID: 85058511832     PISSN: 05677572     EISSN: 24066168     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2018.1220.28     Document Type: Article

References (12)

1. AOAC. (1990). Official Methods of Analysis: Food Composition, Additives, Natural Contaminants, 2 Vols., 15th edn (Washington, DC: Association of Official Analytical Chemists).
2. Arctander, S. (1969). Perfume and Flavor Chemicals, Vol. I, II & III (Montclair, USA: Arctander Publications).
3. Bauer, K., Garbe, D., and Surburg, H. (2001). Common fragrance and flavor material. Preparation, properties and uses (Weinheim, Germany: Wiley-VCH Verlag GmbH).
4. Borges, O., Gonçalves, B., de Carvalho, J.L.S., Correia, P., and Silva, A. (2008). Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal. Food Chem. 106 (3), 976–984 https://doi.org/10.1016/j.foodchem.2007.07.011.
5. Cirlini, M., Dall’asta, C., Silvanini, A., Beghè, D., Fabbri, A., Galaverna, G., and Ganino, T. (2012). Volatile fingerprinting of chestnut flours from traditional Emilia Romagna (Italy) cultivars. Food Chem 134 (2), 662–668 https://doi.org/10.1016/j.foodchem.2012.02.151. PubMed
6. De Vasconcelos, M.C., Bennett, R.N., Rosa, E.A., and Ferreira-Cardoso, J.V. (2010). Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products. J. Sci. Food Agric. 90 (10), 1578–1589 https://doi.org/10.1002/jsfa.4016. PubMed
7. Ertürk, U ., Mert, C., and Soylu, A. (2006). Chemical composition of fruits of some important chestnut cultivars. Braz. Arch. Biol. Technol. 49 (2), 183–188 https://doi.org/10.1590/S1516-89132006000300001.
8. Furia, T.E., and Bellanca, N. (1975). Fenaroli's Handbook of Flavor Ingredients (Cleveland, Ohio, USA: CRC Press,)
9. Gonçalves, B., Borges, O., Costa, H., Bennett, R., Santos, M., and Silva, A. (2010). Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis, fibre, organic acids and phenolics. Food Chemistry 122 (1), 154−160 https://doi.org/10.1016/j.foodchem.2010.02.032.
10. Nazzaro, M., Barbarisi, C., La Cara, F., and Volpe, M.G. (2011). Chemical and biochemical characterisation of an IGP ecotype chestnut subjected to different treatments. Food Chem. 128 (4), 930–936 https://doi.org/10.1016/j.foodchem.2011.03.121.
11. Sigma-Aldrich. (2001). Flavors & Fragrances, the Essence of Excellence (Milwaukee: Sigma-Aldrich Co.)
12. Z ivković, J., Zeković, Z., Mujić, I., Vidović, S., Cvetković, D., Lepojević, Z ., Nikolić, G., and Trutić, N. (2010). Scavenging capacity of superoxide radical and screening of antimicrobial activity of Castanea sativa Mill. extracts. Czech J. Food Sci. 28 (1), 61–68 https://doi.org/10.17221/155/2009-CJFS.