alexa Headspace Solid-phase Microextraction Analysis of the Volatile Flavour Compounds of Roasted Chickpea (Cicer arietinum L)
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Headspace Solid-phase Microextraction Analysis of the Volatile Flavour Compounds of Roasted Chickpea (Cicer arietinum L)

Ola Lasekan1*, Nurul Hanisah Juhari2 and Parveen Devi Pattiram1

1Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia

2Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia

*Corresponding Author:
YDr. Ola Lasekan
Department of Food Technology
Faculty of Food Science and Technology
Universiti Putra Malaysia
43400 Serdang, Malaysia
Tel: +603 8946 8535
Fax: +603 8942 3552
E-mail: [email protected]

Received Date: December 20, 2010; Accepted Date: May 01, 2011; Published Date: May 03, 2011

Citation: Lasekan O, Juhari NH, Pattiram PD (2011) Headspace Solid-phase Microextraction Analysis of the Volatile Flavour Compounds of Roasted Chickpea (Cicer arietinum L). J Food Process Technol 2:112. doi: 10.4172/2157-7110.1000112

Copyright: © 2011 Lasekan O, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry analysis were used to provide the volatile profile of roasted chickpea as a means of unravelling and elucidating roasted chickpea as a prerequisite in developing chickpea snack item for the health and functional food sectors. The results of the HSSPME and optimization analysis using response surface methodology showed that DVB/CAR/PDMS was the most effective fibre and further results revealed the extraction temperature to be the dominant factor. A total of 61 volatile compounds were identified in the roasted chickpea. The best response within the range studied was established at 60oC extraction temperature, 30 min of equilibrium time and 15 min of extraction time. The volatile compounds identified comprised of aldehydes (25%), hydrocarbons (25%), terpenoids (20%), esters (8%), ketones (8%), alcohols (8%) and heterocyclic (8%). The results further indicated that the final model was significantly (P < 0.05) fitted for the response variable (total flavour peak area) studied with a relatively high R 2(0.9658).

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