Contribution of volatile compounds to the flavor of cooked asparagus

European Food Research and Technology volume 213, pages200–204(2001)Cite this article

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.

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Affiliations

  1. Federal Centre for Breeding Research on Cultivated Plants, Institute for Quality Analysis, Neuer Weg 22/23, 06484 Quedlinburg, Germany

    Detlef Ulrich, Edelgard Hoberg & Kathrin Meilchen

  2. University of Leipzig, Department of Chemistry and Mineralogy, Institute of Analytical Chemistry, Linnéstraße 3, 04103 Leipzig, Germany

    Thomas Bittner & Werner Engewald

Authors
  1. Detlef Ulrich
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  2. Edelgard Hoberg
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  3. Thomas Bittner
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  4. Werner Engewald
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  5. Kathrin Meilchen
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Additional information

Revised version: 5 April 2001

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Ulrich, D., Hoberg, E., Bittner, T. et al. Contribution of volatile compounds to the flavor of cooked asparagus. Eur Food Res Technol 213, 200–204 (2001). https://doi.org/10.1007/s002170100349

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