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European Food Research and Technology

, Volume 213, Issue 3, pp 200–204 | Cite as

Contribution of volatile compounds to the flavor of cooked asparagus

  • Detlef Ulrich
  • Edelgard Hoberg
  • Thomas Bittner
  • Werner Engewald
  • Kathrin Meilchen
Original Paper

Abstract.

The contribution of volatile compounds to the flavor of cooked asparagus was evaluated with the aid of gas chromatography in combination with five different detectors – MSD, PND, AED, FID, and the human nose (GCO). The objectives of this study were to estimate the key odor sensations and their contribution to the aroma in liquid extracts of cooked asparagus. A totality of 36 odorants were identified by mass spectrometry supported by element specific detection. This study especially demonstrates the importance of nitrogen and sulfur compounds for the aroma impression. The inclusion of samples from different genotypes should provide information about the variability of aroma compounds in dependence of the genetic background.

Asparagus officinalis L. Aroma Gas chromatography olfactometry Aroma extract dilution analysis Mass spectrometry Element specific detection 

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Copyright information

© Springer-Verlag 2001

Authors and Affiliations

  • Detlef Ulrich
    • 1
  • Edelgard Hoberg
    • 1
  • Thomas Bittner
    • 2
  • Werner Engewald
    • 2
  • Kathrin Meilchen
    • 1
  1. 1.Federal Centre for Breeding Research on Cultivated Plants, Institute for Quality Analysis, Neuer Weg 22/23, 06484 Quedlinburg, Germany
  2. 2.University of Leipzig, Department of Chemistry and Mineralogy, Institute of Analytical Chemistry, Linnéstraße 3, 04103 Leipzig, Germany

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