Abstract：
:Salicylaldehyde (2-hydroxybenzaldehyde) was identified as a characteristic component of buckwheat groats aroma by a sensory analysis guided fractionation of the extract. The extract with the strongest odour was prepared by petroleum ether extraction of water soaked groats. This extract was further extracted with sodium hydrogen carbonate solution and purified by a preparative layer chromatography and identified by NMR, MS and IR spectroscopy. A capillary electrophoresis method was developed and used to determine salicylaldehyde content in buckwheat groats and flour samples. Traditionally dehulled buckwheat grain, which had the strongest odour, contained the highest concentration (1.6ppm) of salicylaldehyde with an odour activity value (OAV) of 216.
journal_name
Food Chemjournal_title
Food chemistryauthors
Janeš D,Kreft Sdoi
10.1016/j.foodchem.2007.12.032subject
Has Abstractpub_date
2008-07-15 00:00:00pages
293-8issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(07)01289-7journal_volume
109pub_type
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