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Cirad

Identification of volatile date components and use of multivariate analysis to distinguish date varieties

Reynes M., Lebrun M., Shaw P.E.. 1996. Journal of Food Quality (19) : p. 505-514.

DOI: 10.1111/j.1745-4557.1996.tb00445.x

Pentane extracts which possessed strong date-like aromas were obtained from three date varieties and analyzed by gas chromatography-mass spectrometry. Thirty-six volatile components were identified and only six of these had been found earlier in dates. Many of these components possessed aromas and flavors which could contribute to the sensory characteristics of dates, suggesting that a combination of volatile components is responsible for the desirable flavor of dates. Headspace gas chromatogaphic analysis of fresh dates from each of the three varieties combined with multivariate analysis involving eleven of the known constituents was used to distinguish differences among the varieties

Mots-clés : datte; variété; composé volatil; flaveur; chromatographie en phase gazeuse; spectrométrie de masse; méthode statistique

Article (a-revue à facteur d'impact)

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