Chapter 6

Headspace Analysis of Volatile Compounds From Fruits of Selected Vegetable Species of Apiaceae Family

Milica G. Acimovic, Mirjana T. Cvetkovic, Jovana M. Stankovic, Vele V. Tesevic and Marina M. Todosijevic

Abstract

Parsley (Petroselinum crispum L.), celery (Apium graveolens L.), celeriac (Apium graveolens var. rapaceum), carrot (Daucus carota L.), parsnip (Pastinaca sativa L.), lovage (Levisticum officinale Koch.) and angelica (Angelica archangelica L.) are vegetable plants belonging to the Apiaceae family. They are often used as spices due to their characteristic aroma, originating from the volatile compounds present in the plant tissues. Mainly, all parts of the plant i.e. roots, leaves and fruit are used in nutrition. However, the focus of this chapter is plant fruit (i.e. seed), which is mostly used as spice. The contemporary method used for the analysis of volatiles compounds is called headspace and it is widely applied in flavor chemistry. The dominant compounds in P. crispum are α-pinene (46.2-49.0%) and β-pinene (33.5- 35.4%), while in A. graveolens, it is limonene (84.1-94.4%). In D. carota, the main components are sabinene (28.3%) and α-pinene (25.0%), while in P. sativa fruit, it is octyl ester of butanoic acid (53.8%) and 1-octanol (27.6%). In L. officinale and A. archangelica, the dominant component in fruit is β-phellandrene (77.1% and 84.7%, respectively).

Total Pages: 209-235 (27)

Purchase Chapter  Book Details

RELATED BOOKS

.Foods for Special Dietary Regimens.
.Advances in Meat Processing Technologies.
.Food Additives and Human Health.
.Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability.
.An Introduction to Plant Immunity.
.Environmental Stress Physiology of Plants and Crop Productivity.
.Advances in Legume Research: Physiological Responses and Genetic Improvement for Stress Resistance.
.Heat Stress In Food Grain Crops: Plant Breeding and Omics Research.