Articles
VOLATILE COMPOUNDS IN ASPARAGUS OFFICINALIS L.
Article number
589_35
Pages
257 – 266
Language
English
Abstract
The volatile compounds of three genotypes of Asparagus officinalis L. were analyzed.
Approximately forty compounds were identified based on their mass spectra.
Aldehydes and alcohols were the most abundant volatiles; together they constituted over 80% of the volatiles.
Depending on the genotypes, major volatiles found were hexanal, trans-2-hexenal, 1-octen-3-ol, or combination of them.
Other compounds detected, but at much lower quantities, were ketones, alkenes, and terpenes.
Approximately forty compounds were identified based on their mass spectra.
Aldehydes and alcohols were the most abundant volatiles; together they constituted over 80% of the volatiles.
Depending on the genotypes, major volatiles found were hexanal, trans-2-hexenal, 1-octen-3-ol, or combination of them.
Other compounds detected, but at much lower quantities, were ketones, alkenes, and terpenes.
Publication
Authors
R. Sun, Y. Wang, C.-K. Chin, S.A. Garrison
Keywords
Asparagus; flavor compounds; volatile; hexenal; hexanal; 1-octen-3-ol
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