抄録
The aroma concentrates of roasted whole seeds (a) and defatted seeds (b) of Citrullus colocynthis var. colocynthoides, as well as that of the lipid fraction (e) were subjected to a through investigation. Samples of (a) and (b) were separated into neutral-acidic and basic fractions. The former was further fractionated into carbonyl and non-carbonyl compounds.
Characterization of the individual components for each fraction of the corresponding sample was achieved by a chromatography-mass spectrometry coupling technique under favourable conditions. A comparison of the individual components within the samples revealed major differences. The role of lipids, carbohydrates and amino-acids in developing aroma during the roasting process is discussed.
