Affiliations 

  • 1 Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK 1958, Frederiksberg C, Denmark; Department of Food Service and Management, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: n_hanisah@upm.edu.my
  • 2 Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK 1958, Frederiksberg C, Denmark. Electronic address: wb@food.ku.dk
  • 3 Department of Plant and Environment Science, Faculty of Science, University of Copenhagen, Højbakkegård Alle 13, Tåstrup, Denmark. Electronic address: tbta@plen.ku.dk
  • 4 Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK 1958, Frederiksberg C, Denmark. Electronic address: map@food.ku.dk
Food Res Int, 2018 10;112:378-389.
PMID: 30131149 DOI: 10.1016/j.foodres.2018.06.049

Abstract

Roselle (Hibiscus sabdariffa L.) is considered an underexploited food crop with nutritional and large scale processing potential. Roselle can be utilized as a functional food, mainly due to being rich in vitamin C, anthocyanins, other phytochemicals, and natural color. Although Roselle has been widely planted and consumed, little is known about the composition of aroma profiles. In this study, seventeen samples of dried Roselle calyx were collected from eight countries and the aroma profiles were determined by dynamic headspace sampling and GC-MS and GC-olfactometry. Furthermore, total soluble solids, pH, and color L* a* b* were determined, and sugars and acids were measured using ion chromatography. There were significant (p 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.