Linked Life Data

12381135

Source:http://linkedlifedata.com/resource/pubmed/id/12381135

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
22
pubmed:dateCreated
2002-10-16
pubmed:abstractText
An experimental design has been used to optimize the extraction of volatile compounds from summer truffle aroma (Tuber aestivum) by using headspace solid phase microextraction. The extracted compounds have been analyzed by gas chromatography with a flame ionization detector and by gas chromatography-mass spectrometry (GC-MS). In an attempt to develop an objective method to fully characterize truffle aroma, a fiber of medium polarity (for flavors) was used to avoid discrimination toward very nonpolar and polar volatile compounds. To optimize the extraction conditions, a response surface experimental design was applied considering three factors such as extraction temperature, equilibrium time, and extraction time. From the statistical analysis of the experimental design, it was possible to determine that the most important factor influencing the abundance of aroma compounds was the extraction temperature. Optimal extraction temperature was established at approximately 50 degrees C. By using GC-MS, it was possible to identify 37 compounds, most of them previously described as responsible for truffle aroma.
pubmed:commentsCorrections
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:status
MEDLINE
pubmed:month
Oct
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:day
23
pubmed:volume
50
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
6468-72
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
2002
pubmed:articleTitle
Truffle aroma analysis by headspace solid phase microextraction.
pubmed:affiliation
Universidad Católica de Avila, Canteros s/n, 05005 Avila, Spain.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't