Analysis of aroma compounds of Roselle by Dynamic Headspace Sampling using different preparation methods

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

Nurul Hanisah Binti Juhari, Camilla Varming, Mikael Agerlin Petersen

The influence of different methods of sample preparation on the aroma profiles of dried Roselle (Hibiscus sabdariffa) was studied. Least amounts of aroma compounds were recovered by analysis of whole dry calyxes (WD) followed by ground dry (GD), blended together with water (BTW), and ground and then mixed with water (GMW). The highest number of aroma compounds was found in Roselle treated in water bath (2hr/40°C) (GMWKB). GMW was chosen as the preparation method because it was shown to be an efficient extraction method without the possibility of excessive chemical changes of the sample.
Original languageEnglish
Title of host publicationFlavour science : proceedings of the XIV Weurman Flavour Research Symposium
EditorsAndrew J. Taylor, Donald S. Mottram
Number of pages4
PublisherContext Products Ltd.
Publication date2015
Pages87-90
ISBN (Print)9781899043705
Publication statusPublished - 2015
EventWeurman Flavour Research Symposium - Queens' College, Cambridge, UK, Cambridge, United Kingdom
Duration: 15 Sep 201419 Sep 2014
Conference number: 14th

Conference

ConferenceWeurman Flavour Research Symposium
Nummer14th
LocationQueens' College, Cambridge, UK
LandUnited Kingdom
ByCambridge
Periode15/09/201419/09/2014

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