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Volatile components of cooked tubers of the water yam ( Dioscorea alata )
Author(s) -
Gramshaw J. W.,
Osinowo F. A. O.
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330114
Subject(s) - chemistry , chromatography , dioscorea , gas chromatography , boiling , extraction (chemistry) , distillation , organic chemistry , medicine , alternative medicine , pathology
Volatile constituents were isolated from yams, during cooking, by concurrent steam distillation‐solvent extraction. The essence which resulted was analysed by linked gasliquid chromatography‐mass spectrometry (g.l.c.‐m.s.) employing capillary columns and by gas‐liquid chromatography coupled with sensory evaluation of the column effluent (nasal appraisal). In addition to hydrogen sulphide and a number of high‐boiling fatty acids, 29 compounds, comprising seven hydrocarbons, eight alcohols, eight aldehydes, four ketones, a furan and a disulphide, were identified for the first time in yam. A further five components were tentatively identified by g.l.c.‐m.s. and by thinlayer chromatography of derivatives. 4‐Phenylbutan‐2‐one was the major constituent of the acid‐free essence.