Salicylaldehyde is a characteristic aroma component of buckwheat groats

Damjan Janeš; Samo Kreft

doi:10.1016/j.foodchem.2007.12.032

Salicylaldehyde is a characteristic aroma component of buckwheat groats

Food Chem. 2008 Jul 15;109(2):293-8. doi: 10.1016/j.foodchem.2007.12.032. Epub 2008 Feb 5.

Authors

Damjan Janeš¹, Samo Kreft²

Affiliations

¹ Faculty of Pharmacy, University of Ljubljana, Aškerčeva 7, SI-1000 Ljubljana, Slovenia. Electronic address: damjan.janes@ffa.uni-lj.si.
² Faculty of Pharmacy, University of Ljubljana, Aškerčeva 7, SI-1000 Ljubljana, Slovenia.

PMID: 26003350
DOI: 10.1016/j.foodchem.2007.12.032

Abstract

Salicylaldehyde (2-hydroxybenzaldehyde) was identified as a characteristic component of buckwheat groats aroma by a sensory analysis guided fractionation of the extract. The extract with the strongest odour was prepared by petroleum ether extraction of water soaked groats. This extract was further extracted with sodium hydrogen carbonate solution and purified by a preparative layer chromatography and identified by NMR, MS and IR spectroscopy. A capillary electrophoresis method was developed and used to determine salicylaldehyde content in buckwheat groats and flour samples. Traditionally dehulled buckwheat grain, which had the strongest odour, contained the highest concentration (1.6ppm) of salicylaldehyde with an odour activity value (OAV) of 216.

Keywords: Aroma analysis; Buckwheat groats; Fagopyrum esculentum; Odour.