The aim of this study was to determine the changes in the profile of volatile compounds of nine species of nuts before and after three months of storage in original packaging. For the analysis of volatile compounds the solid phase microextraction was used, separation of the compounds was carried out using GC-MS. During chemometric comparison of volatile compounds profiles between species and during storage, principal component analysis was used. The effect of storage time on the volatile fraction profile in each nut has been shown. Simultaneously the most intense effect of storage was observed in: walnuts, hazelnuts, peanuts and macadamia nuts. It has been shown that the analysis of changes of the content of volatile compounds, mostly aldehydes and alcohols, during nuts storage can be a valuable indicator of quality of the product.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_8_51.pdf
| MLA | Derewiaka, Dorota, et al. "Wpływ przechowywania na profil związków lotnych wybranych gatunków orzechów." Nauka Przyr. Technol. 8.4 (2014): #51. |
| APA | Dorota Derewiaka, Michał Paliwoda, Dorota Zaręba (2014). Wpływ przechowywania na profil związków lotnych wybranych gatunków orzechów. Nauka Przyr. Technol. 8 (4), #51 |
| ISO 690 | DEREWIAKA, Dorota, PALIWODA, Michał, ZARęBA, Dorota. Wpływ przechowywania na profil związków lotnych wybranych gatunków orzechów. Nauka Przyr. Technol., 2014, 8.4: #51. |
Dorota Derewiaka
Katedra Biotechnologii
Mikrobiologii i Oceny Żywności
Szkoła Główna Gospodarstwa Wiejskiego w Warszawie
ul. Nowoursynowska 159
02-787 Warszawa
Poland
e-mail: dorota_derewiaka@sggw.pl