Über die quantitative Zusammensetzung natürlicher und technologisch veränderter Aromen: X. Verhalten der Aromastoffe bei der Herstellung von Trockenprodukten aus Sellerieknollen

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Authors

  • Ralf G. Berger
  • Friedrich Kögel
  • Friedrich Drawert
  • Bertold J. Radola

External Research Organisations

  • Institut für Lebensmitteltechnologie und analytische Chemie, Freising-Weihenstephan
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Translated title of the contributionQuantitative composition of natural and technologically changed aromas of plants - X. Changes of Aroma Substances during Processing of Dry Products from Celery Tubers
Original languageGerman
Pages (from-to)328-332
Number of pages5
JournalZeitschrift für Lebensmittel-Untersuchung und -Forschung
Volume177
Issue number5
Publication statusPublished - Sept 1983
Externally publishedYes

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.

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Über die quantitative Zusammensetzung natürlicher und technologisch veränderter Aromen: X. Verhalten der Aromastoffe bei der Herstellung von Trockenprodukten aus Sellerieknollen. / Berger, Ralf G.; Kögel, Friedrich; Drawert, Friedrich et al.
In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 177, No. 5, 09.1983, p. 328-332.

Research output: Contribution to journalArticleResearchpeer review

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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.

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