Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting
Yükleniyor...
Dosyalar
Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The volatile compounds in raw, conventionally roasted and microwave roasted black cumin (Nigella sativa L.) seeds at 0.45 kW for 2, 4, and 8 min, were analyzed by headspace-SPME gas chromatographymass spectrometry. Among the 38 volatile compounds identified, the major compounds were thymoquinone and p-cymene in all samples. The levels of these compounds decreased with roasting. However, concentrations of pyrazines and furans increased significantly as a result of roasting and these compounds may affect the flavor of roasted black cumin seeds. Methyl pyrazine and 2,5-dimethylpyrazine were major pyrazines, formed at high concentration in seeds roasted for 8 min and in conventional roasting.
Açıklama
Anahtar Kelimeler
Black Cumin, Conventional Roasting, Furans, Microwave Roasting, Nigella Sativa L, Pyrazines
Kaynak
Journal Of Food Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
77
Sayı
4
