- Tytuł:
- Analysis of volatile fraction selected hybrid fruits using chromatographic techniques
- Autorzy:
-
Myszka, J.
Lubinska, M.
Różańska, A.
Namieśnik, J. - Powiązania:
- https://bibliotekanauki.pl/articles/1179556.pdf
- Data publikacji:
- 2017
- Wydawca:
- Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
- Tematy:
-
VOC
electronic nose
hybrid fruits
thermal desorption
two-dimensional gas chromatography
volatile organic compounds - Opis:
- At present, "healthy eating" is gaining in popularity. Many people associate this term with eating plenty of vegetables and fruits. The basic elements influencing the selection of fruit are their appearance and smell. Of course, their origin and impact on human health are also very important. In recent years, exotic fruits have become increasingly accessible, making them gaining popularity, even among Poles. You can also meet plants created by crossing two varieties or species - so-called hybrids. They arise as a result of intersection of inbred lines created by multiple self-pollination of beneficial individuals. Although it is known that many of the hybrids created so far, With higher crop yields and better pro-health properties, these plants have not yet been thoroughly investigated. The purpose of the research was to compare the volatile fraction of hybrid fruit with the fruits which they came from. Thanks to such comparison, it was possible to classify fruits in terms of their quality, freshness and suitability for consumption. The chemical compounds that occur in the volatile fruit fraction in humans produce in people the aroma characteristic of each of them. By observing differences and similarities, it is possible to distinguish between them. To carry out the experiment, a comprehensive two-dimensional gas chromatography technique coupled with a mass spectrometer with time of flight mass spectrometer was used. In addition, samples were analyzed using an electronic nose, which uses ultrasonic gas chromatography.
- Źródło:
-
World Scientific News; 2017, 75; 33-49
2392-2192 - Pojawia się w:
- World Scientific News
- Dostawca treści:
- Biblioteka Nauki
Artykuł