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Determination of Volatile Organic Compounds in Macadamia Flower by Simultaneous Distillation Extraction and Static Headspace
Corresponding Author(s) : Zhi-Hua Liu
Asian Journal of Chemistry,
Vol. 25 No. 3 (2013): Vol 25 Issue 3
Abstract
Simultaneous distillation extraction and static headspace techniques were compared for their effectiveness in the extraction of volatile flavour compounds from macadamia flower samples. Experimental results showed static headspace lacked the sensitivity needed to evaluate certain flavour volatiles, such as esters. Considerable improvements in the extraction ability of the simultaneous distillation extraction over the static headspace method were noted. About 63 different compounds were identified including acids, alcohols, aldehydes, ketones, esters, hydrocarbons and other a few compounds, which can offer some reference for application of the Macadamia flower in large scale.
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- G.H. Li and H. Yue, Chin. J. Trop. Crops, 30, 730 (2009).
- H. Yue Hai and L.L. Chen, J. Agric. Sci., 21, 1395 (2008).
- H. Koaze, D.S. Ndaka, P.N. Karanja, K. Ishibashi and N. Baba, Food Sci. Technol. Res., 8, 32 (2002).
- C.G. Cavaletto, in eds.: S. Nagy and P.E. Shaw, Macadamia Nuts, Tropical and Subtropical Fruits: Composition, Properties and Uses, Westport, CT.: AVI Publishing, Inc., pp. 542-561 (1980).
- C.G. Cavaletto, in ed.: H.T. Chan, Macadamia nuts, Handbook of Tropical Foods. New York: Marcel Dekker, Inc., pp. 361-397 (1983).
- C. Cavaletto,A. Dela Cruz, E. Ross, and H.Y. Yamamoto, Food Technol., 20, 108 (1966).
- J.D. Curb, G. Wergowske, J.C. Dobbs, R.D. Abbott and B.J. Huang, Arch. Int. Med., 160, 1154 (2000).
- M.L. Garg, R.J. Blake and R. Wills, J. Nut., 133, 1060 (2003).
- J. Yang and R.H. Liu, Food Sci. Technol., 42, 1 (2009).
- M.J. Antal and W.S.L. Mok, Carbohyd. Res., 199, 109 (1990).
- M.T. Cuzzoni, G. Stoppini, G. Gazzani and P. Mazza, Food Chem. Toxicol., 26, 815 (1988).
- C. Janzowski, V. Glaab, E. Samimi, J. Schlatter, G. Eisenbrand, Food Chem. Toxicol., 38, 801 (2000).
- D.B. Gomis, M.D.G. Alvarez, L.S. Naredo and J.J.M. Alonso, Chromatographia, 32, 45 (1991).
- A. Kern, Ber. Wissen.-Techn. Komm., 5, 203 (1964).
- F.J. Morales, C. Romero and S. Jimenez-Pèrez, Chromatographia, 33, 45 (1992).
- I.T. Baldwin, L. Staszak-Kozinski and R. Davidson, J. Chem. Ecol., 20, 2345 (1994).
- D.K. Black, Chem. Ind., 32, 1380 (1966).
- C.C. Chou and S.S.Q. Hee, J. Agric. Food Chem., 42, 2225 (1994).
- K. Kiahara, Nippon-Shoyu-Kenyusho-Zasshi, 21, 127 (1995).
References
G.H. Li and H. Yue, Chin. J. Trop. Crops, 30, 730 (2009).
H. Yue Hai and L.L. Chen, J. Agric. Sci., 21, 1395 (2008).
H. Koaze, D.S. Ndaka, P.N. Karanja, K. Ishibashi and N. Baba, Food Sci. Technol. Res., 8, 32 (2002).
C.G. Cavaletto, in eds.: S. Nagy and P.E. Shaw, Macadamia Nuts, Tropical and Subtropical Fruits: Composition, Properties and Uses, Westport, CT.: AVI Publishing, Inc., pp. 542-561 (1980).
C.G. Cavaletto, in ed.: H.T. Chan, Macadamia nuts, Handbook of Tropical Foods. New York: Marcel Dekker, Inc., pp. 361-397 (1983).
C. Cavaletto,A. Dela Cruz, E. Ross, and H.Y. Yamamoto, Food Technol., 20, 108 (1966).
J.D. Curb, G. Wergowske, J.C. Dobbs, R.D. Abbott and B.J. Huang, Arch. Int. Med., 160, 1154 (2000).
M.L. Garg, R.J. Blake and R. Wills, J. Nut., 133, 1060 (2003).
J. Yang and R.H. Liu, Food Sci. Technol., 42, 1 (2009).
M.J. Antal and W.S.L. Mok, Carbohyd. Res., 199, 109 (1990).
M.T. Cuzzoni, G. Stoppini, G. Gazzani and P. Mazza, Food Chem. Toxicol., 26, 815 (1988).
C. Janzowski, V. Glaab, E. Samimi, J. Schlatter, G. Eisenbrand, Food Chem. Toxicol., 38, 801 (2000).
D.B. Gomis, M.D.G. Alvarez, L.S. Naredo and J.J.M. Alonso, Chromatographia, 32, 45 (1991).
A. Kern, Ber. Wissen.-Techn. Komm., 5, 203 (1964).
F.J. Morales, C. Romero and S. Jimenez-Pèrez, Chromatographia, 33, 45 (1992).
I.T. Baldwin, L. Staszak-Kozinski and R. Davidson, J. Chem. Ecol., 20, 2345 (1994).
D.K. Black, Chem. Ind., 32, 1380 (1966).
C.C. Chou and S.S.Q. Hee, J. Agric. Food Chem., 42, 2225 (1994).
K. Kiahara, Nippon-Shoyu-Kenyusho-Zasshi, 21, 127 (1995).