Asafetida is an important condiment based on an oleogum resin with an onion-like aroma obtained from various plants of the genus Ferula (family Umbelliferae), which are cultivated in countries like India. Since the flavor of Asafetida is significantly dominated by sulfur compounds, a combination of specific analytical and sensorial techniques was selected to investigate the flavor profile. In particular the combination of high-temperature liquid chromatography with preparative GC isolation of the volatile compounds has been employed. Newly identified substances are reported and sensory attributes of isolated sulphur-containing aroma compounds are described.
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