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The volatile profiles of curry powder


Marijanović, Zvonimir; Šarolić, Mladenka; Bilušić, Tea, Jerković, Igor; Radonić, Ani; Kranjac, Marina
The volatile profiles of curry powder // Book of abstracts 10th International Scientific and Professional Conference WITH FOOD TO HEALTH / Šubarić, Drago ; Midhat, Jašić (ur.).
Osijek i Tuzla: Sveučilište J. J. Strossmayera u Osijeku, Prehrambeno - tehnološki fakultet Osijek i Farmaceutski fakultet Univerziteta u Tuzli, 2017. str. 126-126 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
The volatile profiles of curry powder

Autori
Marijanović, Zvonimir ; Šarolić, Mladenka ; Bilušić, Tea, Jerković, Igor ; Radonić, Ani ; Kranjac, Marina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts 10th International Scientific and Professional Conference WITH FOOD TO HEALTH / Šubarić, Drago ; Midhat, Jašić - Osijek i Tuzla : Sveučilište J. J. Strossmayera u Osijeku, Prehrambeno - tehnološki fakultet Osijek i Farmaceutski fakultet Univerziteta u Tuzli, 2017, 126-126

ISBN
978-953-7005-49-8

Skup
10th International Scientific and Professional Conference WITH FOOD TO HEALTH

Mjesto i datum
Osijek, Hrvatska, 12-13. 10. 2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
curry powder, spices, HS-SPME/GC-MS

Sažetak
Curry powder is a mixture of different spices, usually ginger, turmeric, cumin, coriander, fenugreek and cayenne pepper. The aroma profiles of curry powder and the individual spices of which curry consists were studied using headspace solid phase microextraction coupled with gas chromatography mass-spectrometry (HS-SPME/GC-MS). The obtained headspace profiles of curry powder and the individual spices were compared. Also, the origin of the individual aromatic compounds identified in curry was related to the corresponding spice, as follows: linalool (34.22 %) with coriander, cuminic aldehyde (24.20 %) with cumin, Ar-curcumene (3.94 %), zingiberene (5.83 %) and β-sesquiphellandrene (3.28 %) with ginger and turmeric, β-tumerone (3.28 %), Ar- tumerone (3.30 %) and α-tumerone (1.71 %) with turmeric, limonene (1.14 %) with fenugreek and cayenne pepper, and trans-anethole (2.08 %) with cayenne pepper.

Izvorni jezik
Engleski

Znanstvena područja
Kemija



POVEZANOST RADA


Ustanove
Kemijsko-tehnološki fakultet, Split

Citiraj ovu publikaciju

Marijanović, Zvonimir; Šarolić, Mladenka; Bilušić, Tea, Jerković, Igor; Radonić, Ani; Kranjac, Marina
The volatile profiles of curry powder // Book of abstracts 10th International Scientific and Professional Conference WITH FOOD TO HEALTH / Šubarić, Drago ; Midhat, Jašić (ur.).
Osijek i Tuzla: Sveučilište J. J. Strossmayera u Osijeku, Prehrambeno - tehnološki fakultet Osijek i Farmaceutski fakultet Univerziteta u Tuzli, 2017. str. 126-126 (poster, međunarodna recenzija, sažetak, znanstveni)
Marijanović, Z., Šarolić, M., Bilušić, Tea, Jerković, Igor, Radonić, A. & Kranjac, M. (2017) The volatile profiles of curry powder. U: Šubarić, D. & Midhat, J. (ur.)Book of abstracts 10th International Scientific and Professional Conference WITH FOOD TO HEALTH.
@article{article, year = {2017}, pages = {126-126}, keywords = {curry powder, spices, HS-SPME/GC-MS}, isbn = {978-953-7005-49-8}, title = {The volatile profiles of curry powder}, keyword = {curry powder, spices, HS-SPME/GC-MS}, publisher = {Sveu\v{c}ili\v{s}te J. J. Strossmayera u Osijeku, Prehrambeno - tehnolo\v{s}ki fakultet Osijek i Farmaceutski fakultet Univerziteta u Tuzli}, publisherplace = {Osijek, Hrvatska} }