Detail publikačního výsledku
Comparison of selected aroma compounds in cultivars of sea buckthorn (Hippophae rhamnoides L.)
VÍTOVÁ, E.; SŮKALOVÁ, K.; MAHDALOVÁ, M.; BUTOROVÁ, L.; MELIKANTOVÁ, M.
Original Title
Comparison of selected aroma compounds in cultivars of sea buckthorn (Hippophae rhamnoides L.)
English Title
Comparison of selected aroma compounds in cultivars of sea buckthorn (Hippophae rhamnoides L.)
Type
WoS Article
Original Abstract
Thirteen cultivars of sea buckthorn (Hippophae rhamnoides L.) berries: Aromat, Botanicky, Buchlovicky, Hergo, Krasavica, Leicora, Ljubitelna, Pavlovsky, Peterbursky, Sluničko, Trofinovsky, Vitaminnaja and Velkoosecky, were tested for the content of volatile aroma compounds using gas chromatography with the solid phase microextraction method during two consequent years (2012 to 2013). In total, 69 volatile compounds were identified: 26 alcohols, 12 aldehydes, 11 ketones, 9 acids and 11 esters. Based on principal component analysis, 18 most relevant compounds, best representing the variability of the whole system and suitable for the discrimination of the samples, were selected from all compounds identified. These compounds were then compared using the analysis of variance to confirm differences between the samples. Significant (p < 0.05) differences were found in the varieties in both years, Krasavica and Sluničko cultivars were found to be quite different from other varieties, being rich in the compounds identified and containing most of the selected compounds. Variability within the cultivars (between picking years) was low or not significant.
English abstract
Thirteen cultivars of sea buckthorn (Hippophae rhamnoides L.) berries: Aromat, Botanicky, Buchlovicky, Hergo, Krasavica, Leicora, Ljubitelna, Pavlovsky, Peterbursky, Sluničko, Trofinovsky, Vitaminnaja and Velkoosecky, were tested for the content of volatile aroma compounds using gas chromatography with the solid phase microextraction method during two consequent years (2012 to 2013). In total, 69 volatile compounds were identified: 26 alcohols, 12 aldehydes, 11 ketones, 9 acids and 11 esters. Based on principal component analysis, 18 most relevant compounds, best representing the variability of the whole system and suitable for the discrimination of the samples, were selected from all compounds identified. These compounds were then compared using the analysis of variance to confirm differences between the samples. Significant (p < 0.05) differences were found in the varieties in both years, Krasavica and Sluničko cultivars were found to be quite different from other varieties, being rich in the compounds identified and containing most of the selected compounds. Variability within the cultivars (between picking years) was low or not significant.
Keywords
sea buckthorn, aroma compounds, flavour, GC, SPME
Key words in English
sea buckthorn, aroma compounds, flavour, GC, SPME
Authors
VÍTOVÁ, E.; SŮKALOVÁ, K.; MAHDALOVÁ, M.; BUTOROVÁ, L.; MELIKANTOVÁ, M.
RIV year
2016
Released
03.04.2015
Publisher
STU Bratislava
Location
Bratislava
ISBN
0366-6352
Periodical
Chemical Papers
Volume
69
Number
6
State
Slovak Republic
Pages from
881
Pages to
888
Pages count
8
Full text in the Digital Library
BibTex
@article{BUT111767,
author="Eva {Vítová} and Kateřina {Sůkalová} and Martina {Mahdalová} and Lenka {Burdějová} and Marcela {Melikantová}",
title="Comparison of selected aroma compounds in cultivars of sea buckthorn (Hippophae rhamnoides L.)",
journal="Chemical Papers",
year="2015",
volume="69",
number="6",
pages="881--888",
doi="10.1515/chempap-2015-0090",
issn="0366-6352"
}