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J Chromatogr B Analyt Technol Biomed Life Sci

Title:		Metabolome based volatiles mapping of roasted umbelliferous fruits aroma via HS-SPME GC/MS and peroxide levels analyses
Author(s):		Elmassry MM; Kormod L; Labib RM; Farag MA;
Address:		"Department of Biological Sciences, Texas Tech University, Lubbock, TX, United States of America. Pharmaceutical Chemistry Department, Faculty of Pharmacy, Misr Internatonal University, Cairo, Egypt. Pharmacognosy Department, Faculty of Pharmacy, Ain Shams University, Cairo, Egypt. Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt; Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt. Electronic address: Mohamed.farag@pharma.cu.edu.eg"
Journal Title:		J Chromatogr B Analyt Technol Biomed Life Sci
Year:		2018
Volume:		20180922
Issue:
Page Number:		117 - 126
DOI:		10.1016/j.jchromb.2018.09.022
ISSN/ISBN:		1873-376X (Electronic) 1570-0232 (Linking)
Abstract:		"Despite studies on umbelliferous fruits flavor makeup, nothing is known regarding roasting impact on their fruit aroma. Five major umbelliferous crops viz., anise, caraway, coriander, cumin and fennel were analyzed via headspace solid-phase microextraction to reveal for 117 volatile constituents. Oxygenated monoterpenes amounted for the major volatile class in raw fruits at 75% with (E)-anethole, carvone, beta-linalool, cuminaldehyde and estragole as major components in anise, caraway, coriander, cumin, and fennel, respectively. Difference was observed in fennel fruit 'estragole' levels derived from different origins. Upon roasting, several novel volatiles were detected viz. pyrazines and flavored Milliard type volatiles. Major flavor intensified response was detected in cumin with an increase in its 'cuminaldehyde' levels versus a decrease of estragole levels in fennel. Roasted cumin exhibited highest peroxide value 14.2?ª+mEq O(2)/Kg, whereas the least was detected in fennel at 6.1?ª+mEq O(2)/Kg, though with both values not representing a health hazard"
Keywords:		Apiaceae/*chemistry Cooking Fruit/chemistry Gas Chromatography-Mass Spectrometry/*methods Limit of Detection Linear Models Metabolome/*physiology Monoterpenes/analysis Peroxides/*analysis Reproducibility of Results Solid Phase Microextraction Volatile Org;
Notes:		"MedlineElmassry, Moamen M Kormod, Lubna Labib, Rola M Farag, Mohamed A eng Netherlands 2018/09/30 J Chromatogr B Analyt Technol Biomed Life Sci. 2018 Nov 1; 1099:117-126. doi: 10.1016/j.jchromb.2018.09.022. Epub 2018 Sep 22"