Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arietinum L.)

Research output: Contribution to journalJournal articleResearchpeer-review

  • Ola Lasekan
  • Nurul Hanisah Binti Juhari
  • Parveen Pattiram
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 HS- SPME 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 60o C extraction temperature, 30 min of equilibrium time and 15 min of extraction time. The volatile compounds iden- tified 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).
Original languageEnglish
Article number2(3)
JournalJournal of Food Processing and Technology
Issue number3
Pages (from-to)1000112
Number of pages6
Publication statusPublished - 2011
Externally publishedYes

Number of downloads are based on statistics from Google Scholar and www.ku.dk

No data available

ID: 148982219