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Comparison of selected aroma compounds in cultivars of sea buckthorn (Hippophae rhamnoides L.)

Eva Vítová, Kateřina Sůkalová, Martina Mahdalová, Lenka Butorová, and Marcela Melikantová

Department of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkyňova 118, 612 00 Brno, Czech Republic

 

Abstract: Thirteen cultivars of sea buckthorn (Hippophae rhamnoides L.) berries: Aromat, Botanicky, Buchlovicky, Hergo, Krasavica, Leicora, Ljubitelna, Pavlovsky, Peterbursky, Sluničko, Trofinovsky, Vitaminnaja and Velkoosecky, were tested for the content of volatile aroma compounds using gas chromatography with the solid phase microextraction method during two consequent years (2012- 2013). In total, 69 volatile compounds were identified: 26 alcohols, 12 aldehydes, 11 ketones, 9 acids and 11 esters. Based on principal component analysis, 18 most relevant compounds, best representing the variability of the whole system and suitable for the discrimination of the samples, were selected from all compounds identified. These compounds were then compared using the analysis of variance to confirm differences between the samples. Significant (p < 0.05) differences were found in the varieties in both years, Krasavica and Sluničko cultivars were found to be quite different from other varieties, being rich in the compounds identified and containing most of the selected compounds. Variability within the cultivars (between picking years) was low or not significant.

Keywords: sea buckthorn – aroma compounds – flavour – GC – SPME

Full paper is available at www.springerlink.com.

DOI: 10.1515/chempap-2015-0090

 

Chemical Papers 69 (6) 881–888 (2015)

Wednesday, August 17, 2022

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