Contribution of volatile compounds to the flavor of cooked asparagus
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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.
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