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The examination of the headspace volatiles of watercress
Author(s) -
Spence RoseMarie M.,
Tucknott Owen G.
Publication year - 1983
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.2740340716
Subject(s) - watercress , chromatography , chemistry , aroma , solvent , elution , food science , biochemistry
Abstract Watercress volatiles were collected by adsorption on Porapak Q and solvent elution to obtain samples representative of the intact plant material with minimum glucosnolate degradation. Samples taken after 2 and 7 days trapping as the watercress deteriorated were compared. Several compounds which contribute to the aroma of watercress were identified by gas chromatographic and mass spectrometric analysis and odour evaluation of the gas chromatographic effluent.