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Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts (Castanea sativa Mill.) using GC-MS

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Abstract

The volatile flavor compounds of roasted Italian chestnuts, which have not been studied prior to this report, were determined by capillary gas-chromatography with a mass selective detector. Samples were obtained by SPME directly from the headspace of freshly roasted and ground chestnuts as well as by previous extraction with dichloromethane. Monoterpenes and derivatives of butane, pentane, hexane, and heptane were identified as important aroma impact compounds. γ-Butyrolactone (12.8%), γ-terpinene (9.2%), furfural (6.3%), benzaldehyde (7.2%) and 4-methyl-2-pentanone (5.3%) were found in concentrations higher than 5.0% (calculated as % peak area of GC-MS analysis using a nonpolar column).

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Authors and Affiliations

  1. Department of Pharmaceutical Chemistry, University of Vienna, Althanstr. 14, 1090 , Vienna, Austria

    Sabine Krist & Gerhard Buchbauer

  2. Institute for Foodstuffs, AGES, Spargelfeldstr. 191, 1226 , Vienna, Austria

    Heidrun Unterweger & Franz Bandion

Authors
  1. Sabine Krist
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  2. Heidrun Unterweger
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  3. Franz Bandion
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  4. Gerhard Buchbauer
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Correspondence to Sabine Krist.

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Krist, S., Unterweger, H., Bandion, F. et al. Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts (Castanea sativa Mill.) using GC-MS. Eur Food Res Technol 219, 470–473 (2004). https://doi.org/10.1007/s00217-004-0983-5

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  • DOI: https://doi.org/10.1007/s00217-004-0983-5

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