Volatile Flavor Compounds of Boiled Buckwheat Flour

Yajima, Izumi; Yanai, Tetsuya; Nakamura, Mikio; Sajajubara, Hidemasa; Uchida, Haruyuki; Hayashi, Kazuo

doi:10.1080/00021369.1983.10865724

Cited by 10 publications

(14 citation statements)

References 1 publication

(1 reference statement)

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“…Various aroma compounds have been identified in common buckwheat and its derived products. For example, 209 volatile flavor compounds were identified in boiled buckwheat flour (Yajima and others 1983). Aroma compounds in common buckwheat were indentified and quantified with gas chromatography‐mass spectrometry (GC‐MS) (Janeš and others 2009).…”

Section: Introductionmentioning

confidence: 99%

Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography‐Mass Spectrometry

Qin¹,

Ma²,

Wu³

et al. 2011

Journal of Food Science

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Tartary buckwheat tea, which is an important and healthy product, has a distinct malty aroma. However, its characteristic aroma compounds have not been elucidated. The aims of present study were identification and quantification of its aroma compounds. The analyses were performed by gas chromatography-mass spectrometry (GC-MS) after 3 different isolation techniques. Seventy-seven compounds were identified. Among these compounds, 35 were quantified by available standards. The compounds with a high probability of contribution to the tartary buckwheat tea aroma (OAV ≥ 10) were as follows: 2,5-dimethyl-4-hydroxy-3(2H)-furanone, nonanal, 2,3-diethyl-5-methylpyrazine, benzeneacetaldehyde, maltol, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, trimethylpyrazine. Some nutritional and bioactive compounds were also identified in this study, such as linoleic acid, niacin, vanillic acid, 7-hydroxycoumarin, butylated hydroxytoluene. Practical Application: Tartary buckwheat, one type of buckwheat, has gained much attention from nutritionists and medical doctors in recent years. It is rich in rutin, quercetin, and other nutrients that are good for health. Tartary buckwheat-based product such as tartary buckwheat tea is an important and popular healthy product in China, Japan,South Korea, European countries as well as in American countries. It has a distinct malty aroma. The present study first identified and quantified of its aroma compounds. The results will draw attention to other researchers in food flavor and buckwheat filed.

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Section: Introductionmentioning

confidence: 99%

Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography‐Mass Spectrometry

Qin¹,

Ma²,

Wu³

et al. 2011

Journal of Food Science

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show abstract

“…As could be expected, acids were extracted only into polar methanol except for the volatile acetic acid, which was again seen only in SPME extracts because of interfering solvent peak present in other techniques. Pyrazine and sulphur compounds, deemed as important buckwheat aroma compounds in the first published article on this topic (Yajima et al, 1983), were in our experiments detected only in a small number (3 compounds) in the methanol extract. These differences possibly result from different and harsher extraction conditions in the report by Yajima et al (1983).…”

Section: Comparison Of Chemical Profiles Of Buckwheat Aroma Obtained mentioning

confidence: 95%

“…Pyrazine and sulphur compounds, deemed as important buckwheat aroma compounds in the first published article on this topic (Yajima et al, 1983), were in our experiments detected only in a small number (3 compounds) in the methanol extract. These differences possibly result from different and harsher extraction conditions in the report by Yajima et al (1983). Hydro- carbons shown in Fig.…”

Section: Comparison Of Chemical Profiles Of Buckwheat Aroma Obtained mentioning

confidence: 95%

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Comparison of isolation methods for the determination of buckwheat volatile compounds

et al. 2010

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“…PREVIOUS WORK Mushroom volatiles have been the subject of several investigations (2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17). The aroma of many fresh mushrooms is produced mainly by alcohols and carbonyl compounds (especially l-octen-3-01) as reported for Agaricus bisporus (2,4-5,9-ll), Clitopilus prunulus (16) and Clitocybe nebularis (1).…”

Section: Mushroom Parementioning

confidence: 98%