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--- fagopyrum_esculentum_moench [2016/11/22 14:03] – andreas
+++ fagopyrum_esculentum_moench [2016/11/29 09:30] – andreas
@@ Zeile 17: / Zeile 17: @@
 Calculation of odour activity values (OAV) of volatiles quantified from freshly ground buckwheat flour showed that compounds with the highest contribution to the buckwheat aroma were: 2,5-dimethyl-4-hydroxy-3(2H)-furanone, (E,E)-2,4-decadienal, phenylacetaldehyde, 2-methoxy-4-vinylphenol, (E)-2-nonenal, decanal, hexanal and salicylaldehyde. \\
 [Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS., Janeš, D., Kantar, D., Kreft, S., Prosen, H., Food Chemistry, 112(1), 2009, 120-124]
+"An important consideration should be the distinction between the aroma of raw buckwheat, obained by solvent extraction and headspace techniques, and aroma of 'cooked' buckwheat obtained by SDE. Presence of certain compunds in the latter, e.g. C6-C9 aldehydes and ketones,could be seen as an artifact formation during heating although, in the particular cas of buckwheat, similar to cereals, the aroma of the cooked foodstuff is probably more important then the raw flavour." \\
+[Comparison of isolation methods for the determination of buckwheat volatile compounds., Prosen, H., Kokalj, M., Janeš, D., Kreft, S., Food chemistry, 121(1), 2010, 298-306]
 "Tartary buckwheat tea, which is an important and healthy product, has a distinct malty aroma... The compounds with a high probability of contribution to the tartary buckwheat tea aroma (OAV≥10) were as follows: 2,5-dimethyl-4-hydroxy-3(2H)-furanone, nonanal, 2,3-diethyl-5-methylpyrazine, benzeneacetaldehyde,