Identification of volatile date components and use of multivariate analysis to distinguish date varieties
Pentane extracts which possessed strong date-like aromas were obtained from three date varieties and analyzed by gas chromatography-mass spectrometry. Thirty-six volatile components were identified and only six of these had been found earlier in dates. Many of these components possessed aromas and flavors which could contribute to the sensory characteristics of dates, suggesting that a combination of volatile components is responsible for the desirable flavor of dates. Headspace gas chromatogaphic analysis of fresh dates from each of the three varieties combined with multivariate analysis involving eleven of the known constituents was used to distinguish differences among the varieties
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Format: | article biblioteca |
Language: | eng |
Subjects: | Q02 - Traitement et conservation des produits alimentaires, datte, variété, composé volatil, flaveur, chromatographie en phase gazeuse, spectrométrie de masse, méthode statistique, http://aims.fao.org/aos/agrovoc/c_25475, http://aims.fao.org/aos/agrovoc/c_8157, http://aims.fao.org/aos/agrovoc/c_24933, http://aims.fao.org/aos/agrovoc/c_10893, http://aims.fao.org/aos/agrovoc/c_11097, http://aims.fao.org/aos/agrovoc/c_12421, http://aims.fao.org/aos/agrovoc/c_7377, |
Online Access: | http://agritrop.cirad.fr/389980/ http://agritrop.cirad.fr/389980/1/ID389980.pdf |
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dig-cirad-fr-3899802024-01-27T23:10:20Z http://agritrop.cirad.fr/389980/ http://agritrop.cirad.fr/389980/ Identification of volatile date components and use of multivariate analysis to distinguish date varieties. Reynes Max, Lebrun Marc, Shaw Philip E.. 1996. Journal of Food Quality (19) : 505-514.https://doi.org/10.1111/j.1745-4557.1996.tb00445.x <https://doi.org/10.1111/j.1745-4557.1996.tb00445.x> Identification of volatile date components and use of multivariate analysis to distinguish date varieties Reynes, Max Lebrun, Marc Shaw, Philip E. eng 1996 Journal of Food Quality Q02 - Traitement et conservation des produits alimentaires datte variété composé volatil flaveur chromatographie en phase gazeuse spectrométrie de masse méthode statistique http://aims.fao.org/aos/agrovoc/c_25475 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_11097 http://aims.fao.org/aos/agrovoc/c_12421 http://aims.fao.org/aos/agrovoc/c_7377 Pentane extracts which possessed strong date-like aromas were obtained from three date varieties and analyzed by gas chromatography-mass spectrometry. Thirty-six volatile components were identified and only six of these had been found earlier in dates. Many of these components possessed aromas and flavors which could contribute to the sensory characteristics of dates, suggesting that a combination of volatile components is responsible for the desirable flavor of dates. Headspace gas chromatogaphic analysis of fresh dates from each of the three varieties combined with multivariate analysis involving eleven of the known constituents was used to distinguish differences among the varieties article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/389980/1/ID389980.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1111/j.1745-4557.1996.tb00445.x 10.1111/j.1745-4557.1996.tb00445.x http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=89463 info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4557.1996.tb00445.x info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1111/j.1745-4557.1996.tb00445.x |
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Q02 - Traitement et conservation des produits alimentaires datte variété composé volatil flaveur chromatographie en phase gazeuse spectrométrie de masse méthode statistique http://aims.fao.org/aos/agrovoc/c_25475 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_11097 http://aims.fao.org/aos/agrovoc/c_12421 http://aims.fao.org/aos/agrovoc/c_7377 Q02 - Traitement et conservation des produits alimentaires datte variété composé volatil flaveur chromatographie en phase gazeuse spectrométrie de masse méthode statistique http://aims.fao.org/aos/agrovoc/c_25475 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_11097 http://aims.fao.org/aos/agrovoc/c_12421 http://aims.fao.org/aos/agrovoc/c_7377 |
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Q02 - Traitement et conservation des produits alimentaires datte variété composé volatil flaveur chromatographie en phase gazeuse spectrométrie de masse méthode statistique http://aims.fao.org/aos/agrovoc/c_25475 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_11097 http://aims.fao.org/aos/agrovoc/c_12421 http://aims.fao.org/aos/agrovoc/c_7377 Q02 - Traitement et conservation des produits alimentaires datte variété composé volatil flaveur chromatographie en phase gazeuse spectrométrie de masse méthode statistique http://aims.fao.org/aos/agrovoc/c_25475 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_11097 http://aims.fao.org/aos/agrovoc/c_12421 http://aims.fao.org/aos/agrovoc/c_7377 Reynes, Max Lebrun, Marc Shaw, Philip E. Identification of volatile date components and use of multivariate analysis to distinguish date varieties |
description |
Pentane extracts which possessed strong date-like aromas were obtained from three date varieties and analyzed by gas chromatography-mass spectrometry. Thirty-six volatile components were identified and only six of these had been found earlier in dates. Many of these components possessed aromas and flavors which could contribute to the sensory characteristics of dates, suggesting that a combination of volatile components is responsible for the desirable flavor of dates. Headspace gas chromatogaphic analysis of fresh dates from each of the three varieties combined with multivariate analysis involving eleven of the known constituents was used to distinguish differences among the varieties |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires datte variété composé volatil flaveur chromatographie en phase gazeuse spectrométrie de masse méthode statistique http://aims.fao.org/aos/agrovoc/c_25475 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_11097 http://aims.fao.org/aos/agrovoc/c_12421 http://aims.fao.org/aos/agrovoc/c_7377 |
author |
Reynes, Max Lebrun, Marc Shaw, Philip E. |
author_facet |
Reynes, Max Lebrun, Marc Shaw, Philip E. |
author_sort |
Reynes, Max |
title |
Identification of volatile date components and use of multivariate analysis to distinguish date varieties |
title_short |
Identification of volatile date components and use of multivariate analysis to distinguish date varieties |
title_full |
Identification of volatile date components and use of multivariate analysis to distinguish date varieties |
title_fullStr |
Identification of volatile date components and use of multivariate analysis to distinguish date varieties |
title_full_unstemmed |
Identification of volatile date components and use of multivariate analysis to distinguish date varieties |
title_sort |
identification of volatile date components and use of multivariate analysis to distinguish date varieties |
url |
http://agritrop.cirad.fr/389980/ http://agritrop.cirad.fr/389980/1/ID389980.pdf |
work_keys_str_mv |
AT reynesmax identificationofvolatiledatecomponentsanduseofmultivariateanalysistodistinguishdatevarieties AT lebrunmarc identificationofvolatiledatecomponentsanduseofmultivariateanalysistodistinguishdatevarieties AT shawphilipe identificationofvolatiledatecomponentsanduseofmultivariateanalysistodistinguishdatevarieties |
_version_ |
1792491268984537088 |