Über die quantitative Zusammensetzung natürlicher und technologisch veränderter Aromen

X. Verhalten der Aromastoffe bei der Herstellung von Trockenprodukten aus Sellerieknollen

verfasst von: Ralf G. Berger, Friedrich Kögel, Friedrich Drawert, Bertold J. Radola
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.
Externe Organisation(en): Institut für Lebensmitteltechnologie und analytische Chemie, Freising-Weihenstephan
Typ: Artikel
Journal: Zeitschrift für Lebensmittel-Untersuchung und -Forschung
Band: 177
Seiten: 328-332
Anzahl der Seiten: 5
ISSN: 0044-3026
Publikationsdatum: 09.1983
Publikationsstatus: Veröffentlicht
Peer-reviewed: Ja
ASJC Scopus Sachgebiete: Lebensmittelwissenschaften
Elektronische Version(en): https://doi.org/10.1007/BF01042190 (Zugang: Unbekannt)

BibTeX

@article{4fda76fd703b4bea81af47738fe2613f,
title = "{\"U}ber die quantitative Zusammensetzung nat{\"u}rlicher und technologisch ver{\"a}nderter Aromen: X. Verhalten der Aromastoffe bei der Herstellung von Trockenprodukten aus Sellerieknollen",
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.",
author = "Berger, {Ralf G.} and Friedrich K{\"o}gel and Friedrich Drawert and Radola, {Bertold J.}",
year = "1983",
month = sep,
doi = "10.1007/BF01042190",
language = "Deutsch",
volume = "177",
pages = "328--332",
journal = "Zeitschrift f{\"u}r Lebensmittel-Untersuchung und -Forschung",
issn = "0044-3026",
publisher = "Springer Verlag",
number = "5",
}