Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arienum L).
Headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry analysis were used to provide the volatile profile of roasted chickpea as a means of unravelling and elucidating roasted chickpea as a prerequisite in developing chickpea snack item for the health and functional...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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OMICS Publishing
2011
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| _version_ | 1825925497319587840 |
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| author | Olusegun, Lasekan Juhari, Nurul Hanisah Pattiram, Parveen Devi |
| author_facet | Olusegun, Lasekan Juhari, Nurul Hanisah Pattiram, Parveen Devi |
| author_sort | Olusegun, Lasekan |
| collection | UPM |
| description | Headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry analysis were used to provide the volatile profile of roasted chickpea as a means of unravelling and elucidating roasted chickpea as a prerequisite in developing chickpea snack item for the health and functional food sectors. The results of the HSSPME and optimization analysis using response surface methodology showed that DVB/CAR/PDMS was the most effective fibre and further results revealed the extraction temperature to be the dominant factor. A total of 61 volatile compounds were identified in the roasted chickpea. The best response within the range studied was established at 60oC extraction temperature, 30 min of equilibrium time and 15 min of extraction time. The volatile compounds identified comprised of aldehydes (25%), hydrocarbons (25%), terpenoids (20%), esters (8%), ketones (8%), alcohols (8%) and heterocyclic (8%). The results further indicated that the final model was significantly (P < 0.05) fitted for the response variable (total flavour peak area) studied with a relatively high R 2(0.9658). |
| first_indexed | 2024-03-06T07:58:47Z |
| format | Article |
| id | upm.eprints-24079 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:58:47Z |
| publishDate | 2011 |
| publisher | OMICS Publishing |
| record_format | dspace |
| spelling | upm.eprints-240792014-02-20T07:36:00Z http://psasir.upm.edu.my/id/eprint/24079/ Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arienum L). Olusegun, Lasekan Juhari, Nurul Hanisah Pattiram, Parveen Devi Headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry analysis were used to provide the volatile profile of roasted chickpea as a means of unravelling and elucidating roasted chickpea as a prerequisite in developing chickpea snack item for the health and functional food sectors. The results of the HSSPME and optimization analysis using response surface methodology showed that DVB/CAR/PDMS was the most effective fibre and further results revealed the extraction temperature to be the dominant factor. A total of 61 volatile compounds were identified in the roasted chickpea. The best response within the range studied was established at 60oC extraction temperature, 30 min of equilibrium time and 15 min of extraction time. The volatile compounds identified comprised of aldehydes (25%), hydrocarbons (25%), terpenoids (20%), esters (8%), ketones (8%), alcohols (8%) and heterocyclic (8%). The results further indicated that the final model was significantly (P < 0.05) fitted for the response variable (total flavour peak area) studied with a relatively high R 2(0.9658). OMICS Publishing 2011 Article PeerReviewed Olusegun, Lasekan and Juhari, Nurul Hanisah and Pattiram, Parveen Devi (2011) Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arienum L). Journal Food Processing and Technology, 2 (3). pp. 1-6. ISSN 2157-7110 http://www.omicsonline.org/food-processing-technology.php English |
| spellingShingle | Olusegun, Lasekan Juhari, Nurul Hanisah Pattiram, Parveen Devi Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arienum L). |
| title | Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arienum L). |
| title_full | Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arienum L). |
| title_fullStr | Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arienum L). |
| title_full_unstemmed | Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arienum L). |
| title_short | Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arienum L). |
| title_sort | headspace solid phase microextraction analysis of the volatile flavour compounds of roasted chickpea cicer arienum l |
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