Abstract
The influence of different methods of sample preparation on the aroma profiles of dried Roselle (Hibiscus sabdariffa) was studied. Least amounts of aroma compounds were recovered by analysis of whole dry calyxes (WD) followed by ground dry (GD), blended together with water (BTW), and ground and then mixed with water (GMW). The highest number of aroma compounds was found in Roselle treated in water bath (2hr/40°C) (GMWKB). GMW was chosen as the preparation method because it was shown to be an efficient extraction method without the possibility of excessive chemical changes of the sample.
| Original language | English |
|---|---|
| Title of host publication | Flavour science : proceedings of the XIV Weurman Flavour Research Symposium |
| Editors | Andrew J. Taylor, Donald S. Mottram |
| Number of pages | 4 |
| Publisher | Context Products Ltd. |
| Publication date | 2015 |
| Pages | 87-90 |
| ISBN (Print) | 9781899043705 |
| Publication status | Published - 2015 |
| Event | Weurman Flavour Research Symposium - Queens' College, Cambridge, UK, Cambridge, United Kingdom Duration: 15 Sept 2014 → 19 Sept 2014 Conference number: 14th |
Conference
| Conference | Weurman Flavour Research Symposium |
|---|---|
| Number | 14th |
| Location | Queens' College, Cambridge, UK |
| Country/Territory | United Kingdom |
| City | Cambridge |
| Period | 15/09/2014 → 19/09/2014 |
Keywords
- Taste, smell and texture in food
- Dynamic headspace sampling
- Volatiles compounds
- Tropical crops
- Roselle
- Hibiscus sabdariffa