Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arietinum L.)

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

  • Ola Lasekan
  • Nurul Hanisah Binti Juhari
  • Parveen Pattiram
Headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry analysis were used to provide the volatile profile of roasted chickpea as a means of unravelling and elucidating roasted chickpea as a prerequisite in developing chickpea snack item for the health and functional food sectors. The results of the HS- SPME and optimization analysis using response surface methodology showed that DVB/CAR/PDMS was the most effective fibre and further results revealed the extraction temperature to be the dominant factor. A total of 61 volatile compounds were identified in the roasted chickpea. The best response within the range studied was established at 60o C extraction temperature, 30 min of equilibrium time and 15 min of extraction time. The volatile compounds iden- tified comprised of aldehydes (25%), hydrocarbons (25%), terpenoids (20%), esters (8%), ketones (8%), alcohols (8%) and heterocyclic (8%). The results further indicated that the final model was significantly (P < 0.05) fitted for the response variable (total flavour peak area) studied with a relatively high R 2 (0.9658).
TidsskriftJournal of Food Processing and Technology
Udgave nummer3
Sider (fra-til)1000112
Antal sider6
StatusUdgivet - 2011
Eksternt udgivetJa

Antal downloads er baseret på statistik fra Google Scholar og www.ku.dk

Ingen data tilgængelig

ID: 148982219