Abstract：
:The roots and rhizomes of licorice plants (genus Glycyrrhiza L.) are commercially employed, after processing, in confectionery production or as sweetening and flavouring agents in the food, tobacco and beer industries. G. glabra, G. inflata and G. uralensis are the most significant licorice species, often indistinctly used for different productions. Licorice properties are directly related to its chemical composition, which determines the commercial values and the quality of the derived products. In order to better understand the characteristics and properties of each species, a chemical characterization of three species of licorice (G. glabra, G. inflata, G. uralensis) is proposed, through an untargeted metabolomic approach and using high-resolution mass spectrometry. The statistical analysis reveals new possible markers for the analyzed species, and provides a reliable identification of a high number of metabolites, contributing to the characterization of Glycyrrhiza metabolome.
journal_name
Food Chemjournal_title
Food chemistryauthors
Rizzato G,Scalabrin E,Radaelli M,Capodaglio G,Piccolo Odoi
10.1016/j.foodchem.2016.11.068subject
Has Abstractpub_date
2017-04-15 00:00:00pages
959-968eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31917-3journal_volume
221pub_type
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