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

Format:

Conference/Event

Author/Creator:

Hathorn, C. S., author.

Conference Name:

International Conference On Environmental Systems (2007-07-09 : Chicago, Illinois, United States)

Language:

English

Physical Description:

1 online resource

Place of Publication:

Warrendale, PA SAE International 2007

Summary:

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

Notes:

Vendor supplied data

Publisher Number:

2007-01-3050

Access Restriction:

Restricted for use by site license