Analysis of Volatile Compounds from Sweetpotato Breads using Gas-Chromatography and Solid Phase Microextraction

2007-01-3050

07/09/2007

Event
International Conference On Environmental Systems
Authors Abstract
Content
Food analysis is important for the evaluation of nutritional value and toxic contaminants in foods. An investigation of volatile compounds from prepared sweetpotato breads (SPBs) was observed using gas-chromatography mass-spectrometry (GC-MS) and solid phase micro-extraction (SPME). Three SPBs containing 50% sweetpotato flour (SPF) and 50% hard red spring wheat flour (HRSWF) were prepared without dough enhancer (NE), with dough enhancer (DE) and dough enhancer with starch (DES). Eight classes of compounds were identified which included alcohols, acids, aldehydes, alkanes, alkenes, esters, ether and ketones. Acetic acid, ethanol and dimethyl phthalate were among the compounds that were identified in this study.
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Details
DOI
https://doi.org/10.4271/2007-01-3050
Pages
8
Citation
Hathorn, C., Gichuhi, P., and Bovell- Benjamin, A., "Analysis of Volatile Compounds from Sweetpotato Breads using Gas-Chromatography and Solid Phase Microextraction," SAE Technical Paper 2007-01-3050, 2007, https://doi.org/10.4271/2007-01-3050.
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Publisher
Published
Jul 9, 2007
Product Code
2007-01-3050
Content Type
Technical Paper
Language
English