Identification of volatile date components and use of multivariate analysis to distinguish date varieties

Reynes Max, Lebrun Marc, Shaw Philip E.. 1996. Identification of volatile date components and use of multivariate analysis to distinguish date varieties. Journal of Food Quality (19) : 505-514.

Autre titre : Identification des composés volatiles de la datte et utilisation de l'analyse multivariée pour différencier les variétés de datte

Résumé : Pentane extracts which possessed strong date-like aromas were obtained from three date varieties and analyzed by gas chromatography-mass spectrometry. Thirty-six volatile components were identified and only six of these had been found earlier in dates. Many of these components possessed aromas and flavors which could contribute to the sensory characteristics of dates, suggesting that a combination of volatile components is responsible for the desirable flavor of dates. Headspace gas chromatogaphic analysis of fresh dates from each of the three varieties combined with multivariate analysis involving eleven of the known constituents was used to distinguish differences among the varieties

Mots-clés Agrovoc : datte, variété, composé volatil, flaveur, chromatographie en phase gazeuse, spectrométrie de masse, méthode statistique

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

Auteurs et affiliations

• Reynes Max, CIRAD-FLHOR-TMQ (FRA)
• Lebrun Marc, CIRAD-FLHOR-TMQ (FRA)
• Shaw Philip E.

Source : Cirad - Agritrop (https://agritrop.cirad.fr/389980/)

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