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Descripción
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| The objective of the present investigation was the optimization of the extraction of volatile compounds of the summer truffle aroma (Tuber aestivum) by headspace solid-phase microextraction (HS-SPME) using fibres of different polarity able to provide complementary information. A response surface experimental design was applied considering three factors such as extraction temperature, equilibrium time and extraction time. Optimization was carried out using two fibres of different polarity (PDMS and CW/DVB) in order to obtain data about the profile of summer truffle aroma. The extracted compounds were analysed by gas chromatography with a flame ionization detector and by gas chromatography/mass spectrometry. The responses optimised were those related with the quality and intensity of the aroma such as the total area of the chromatogram. Results showed that the extraction temperature was statistically the most influential among the different factors studied; also, the polar fibre was able to extract higher amounts of total volatile compounds. | |
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Internacional
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Si |
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JCR del ISI
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Si |
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Título de la revista
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LWT-FOOD SCIENCE AND TECHNOLOGY |
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ISSN
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0023-6438 |
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Factor de impacto JCR
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1,887 |
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Información de impacto
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Volumen
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42 |
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DOI
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doi:10.1016/j.lwt.2009.02.017 |
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Número de revista
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7 |
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1253 |
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1259 |
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SEPTIEMBRE |
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Ranking
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