Details
| Titel in Übersetzung | Quantitative composition of natural and technologically changed aromas of plants - X. Changes of Aroma Substances during Processing of Dry Products from Celery Tubers |
|---|---|
| Originalsprache | Deutsch |
| Seiten (von - bis) | 328-332 |
| Seitenumfang | 5 |
| Fachzeitschrift | Zeitschrift für Lebensmittel-Untersuchung und -Forschung |
| Jahrgang | 177 |
| Ausgabenummer | 5 |
| Publikationsstatus | Veröffentlicht - Sept. 1983 |
| Extern publiziert | Ja |
Abstract
Powders of celery tubers were prepared by mechanical comminution followed by enzymatic maceration with Rohament P resp. enzymatic liquefaction with a mixture of Rohament P and cellulase. The neutral volatile constituents of the drum dried, resp. freeze-dried powders, were enriched by solvent extraction, purified on silica gel columns and investigated by gas chromatography and gas chromatography coupled with mass spectrometry. The original aroma composition of fresh celery tubers (following inactivation of endogenous enzymes with methanol) was analyzed under identical conditions as for the powders. Quantitative comparison of the results showed that the concentration of most of the volatile compounds and also the aromatically valuable phthalides were drastically reduced by drum-drying. After freeze-drying the volatiles were present at much higher concentrations and about half of the phthalides were still present. Mechanical and enzymatic comminution of celery tubers followed by processing to dry products results in a significant decrease of the aroma content.
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
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in: Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Jahrgang 177, Nr. 5, 09.1983, S. 328-332.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Über die quantitative Zusammensetzung natürlicher und technologisch veränderter Aromen
T2 - X. Verhalten der Aromastoffe bei der Herstellung von Trockenprodukten aus Sellerieknollen
AU - Berger, Ralf G.
AU - Kögel, Friedrich
AU - Drawert, Friedrich
AU - Radola, Bertold J.
PY - 1983/9
Y1 - 1983/9
N2 - Powders of celery tubers were prepared by mechanical comminution followed by enzymatic maceration with Rohament P resp. enzymatic liquefaction with a mixture of Rohament P and cellulase. The neutral volatile constituents of the drum dried, resp. freeze-dried powders, were enriched by solvent extraction, purified on silica gel columns and investigated by gas chromatography and gas chromatography coupled with mass spectrometry. The original aroma composition of fresh celery tubers (following inactivation of endogenous enzymes with methanol) was analyzed under identical conditions as for the powders. Quantitative comparison of the results showed that the concentration of most of the volatile compounds and also the aromatically valuable phthalides were drastically reduced by drum-drying. After freeze-drying the volatiles were present at much higher concentrations and about half of the phthalides were still present. Mechanical and enzymatic comminution of celery tubers followed by processing to dry products results in a significant decrease of the aroma content.
AB - Powders of celery tubers were prepared by mechanical comminution followed by enzymatic maceration with Rohament P resp. enzymatic liquefaction with a mixture of Rohament P and cellulase. The neutral volatile constituents of the drum dried, resp. freeze-dried powders, were enriched by solvent extraction, purified on silica gel columns and investigated by gas chromatography and gas chromatography coupled with mass spectrometry. The original aroma composition of fresh celery tubers (following inactivation of endogenous enzymes with methanol) was analyzed under identical conditions as for the powders. Quantitative comparison of the results showed that the concentration of most of the volatile compounds and also the aromatically valuable phthalides were drastically reduced by drum-drying. After freeze-drying the volatiles were present at much higher concentrations and about half of the phthalides were still present. Mechanical and enzymatic comminution of celery tubers followed by processing to dry products results in a significant decrease of the aroma content.
UR - http://www.scopus.com/inward/record.url?scp=0642271362&partnerID=8YFLogxK
U2 - 10.1007/BF01042190
DO - 10.1007/BF01042190
M3 - Artikel
AN - SCOPUS:0642271362
VL - 177
SP - 328
EP - 332
JO - Zeitschrift für Lebensmittel-Untersuchung und -Forschung
JF - Zeitschrift für Lebensmittel-Untersuchung und -Forschung
SN - 0044-3026
IS - 5
ER -