In recent years the consumption of edible flowers has gained new popularity, and their use seems destined to grow thanks to their potential as functional elements and their ability to impart aroma to traditional foods. In this study, the volatile profile of several edible flowers was investigated to identify characteristic compounds to be used as product markers. 85 samples belonging to four cultivars were analyzed by HS-SPME/GC–MS. A PLS-DA was used to build a model capable of differentiating the investigated classes. The resulting model correctly predicted over 95% of the validation samples, highlighting a significant difference between the four types of edible flowers. The VIP analysis highlighted 29 compounds relevant for the characterization of different flowers, many of which were biologically active. The study aims to broaden the framework of objectively measurable tools useful for enhancing the qualitative peculiarity of one product compared to another and offering growth opportunities to emerging food chains.

Characterization of the aroma profile of edible flowers using HS-SPME/GC–MS and chemometrics / Giannetti, Vanessa; Biancolillo, Alessandra; Marini, Federico; BOCCACCI MARIANI, Maurizio; Livi, Greta. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 178:(2024), pp. 1-9. [10.1016/j.foodres.2024.114001]

Characterization of the aroma profile of edible flowers using HS-SPME/GC–MS and chemometrics

Vanessa Giannetti
Primo
;
Alessandra Biancolillo;Federico Marini;Maurizio Boccacci Mariani;Greta Livi
2024

Abstract

In recent years the consumption of edible flowers has gained new popularity, and their use seems destined to grow thanks to their potential as functional elements and their ability to impart aroma to traditional foods. In this study, the volatile profile of several edible flowers was investigated to identify characteristic compounds to be used as product markers. 85 samples belonging to four cultivars were analyzed by HS-SPME/GC–MS. A PLS-DA was used to build a model capable of differentiating the investigated classes. The resulting model correctly predicted over 95% of the validation samples, highlighting a significant difference between the four types of edible flowers. The VIP analysis highlighted 29 compounds relevant for the characterization of different flowers, many of which were biologically active. The study aims to broaden the framework of objectively measurable tools useful for enhancing the qualitative peculiarity of one product compared to another and offering growth opportunities to emerging food chains.
2024
Edible flowers; flavour; HS-SPME/GC–MS; PLS-DA; VIP analysi; product markers
01 Pubblicazione su rivista::01a Articolo in rivista
Characterization of the aroma profile of edible flowers using HS-SPME/GC–MS and chemometrics / Giannetti, Vanessa; Biancolillo, Alessandra; Marini, Federico; BOCCACCI MARIANI, Maurizio; Livi, Greta. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 178:(2024), pp. 1-9. [10.1016/j.foodres.2024.114001]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1700238
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