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https://doi.org/10.21256/zhaw-24337| Publication type: | Conference paper |
| Type of review: | Editorial review |
| Title: | Characterisation of the key-aroma compounds among the volatile constituents in different hemp strains (Cannabis sativa L.) |
| Authors: | Kneubühl, Markus André, Amandine Chetschik, Irene |
| et. al: | No |
| DOI: | 10.5281/zenodo.5513767 10.21256/zhaw-24337 |
| Proceedings: | Proceedings of the 16th Weurman Flavour Research Symposium |
| Conference details: | 16th Weurman Flavour Research Symposium, online, 4-6 May 2021 |
| Issue Date: | 3-Sep-2021 |
| Publisher / Ed. Institution: | Zenodo |
| Language: | English |
| Subjects: | Odour characterisation; Cannabis sativa; Gas chromatography-olfactometry; Industrial hemp variety |
| Subject (DDC): | 664: Food technology |
| Abstract: | The key-aroma compounds and the volatile constituents of the flowers of three different industrial hemp varieties (KC Virtus, Felina 32 and Santhica 70) grown during a field study in Switzerland, have been analysed by means of Gas Chromatography Olfactometry (GC-O) and Gas Chromatography – Mass Spectrometry (GC-MS) in fresh flower samples at different time points of plant growth. The GC-O analysis revealed 33 different odour-active compounds, whereas most of these compounds were detectable in all three hemp cultivars, with different odour intensities. Not only terpenes but also compounds from other substance classes were detected as odour-active constituents. The GC-MS analysis of the terpene constitution in the same samples revealed cultivar-specific differences among the main volatile constituents. Furthermore, changes in the terpene profile could be observed during plant growth. Overall, it could be shown that the flowers of industrial hemp varieties can be regarded as a valuable source of aroma compounds for future food and beverage applications |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/24337 |
| Fulltext version: | Published version |
| License (according to publishing contract): | CC BY 4.0: Attribution 4.0 International |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Food and Beverage Innovation (ILGI) |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
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| File | Description | Size | Format | |
|---|---|---|---|---|
| 2021_Kneubuehl-etal_Aroma-characterisation-hemp-strains.pdf | 368.81 kB | Adobe PDF |  View/Open |
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Kneubühl, M., André, A., & Chetschik, I. (2021, September 3). Characterisation of the key-aroma compounds among the volatile constituents in different hemp strains (Cannabis sativa L.). Proceedings of the 16th Weurman Flavour Research Symposium. https://doi.org/10.5281/zenodo.5513767
Kneubühl, M., André, A. and Chetschik, I. (2021) ‘Characterisation of the key-aroma compounds among the volatile constituents in different hemp strains (Cannabis sativa L.)’, in Proceedings of the 16th Weurman Flavour Research Symposium. Zenodo. Available at: https://doi.org/10.5281/zenodo.5513767.
M. Kneubühl, A. André, and I. Chetschik, “Characterisation of the key-aroma compounds among the volatile constituents in different hemp strains (Cannabis sativa L.),” in Proceedings of the 16th Weurman Flavour Research Symposium, Sep. 2021. doi: 10.5281/zenodo.5513767.
KNEUBÜHL, Markus, Amandine ANDRÉ und Irene CHETSCHIK, 2021. Characterisation of the key-aroma compounds among the volatile constituents in different hemp strains (Cannabis sativa L.). In: Proceedings of the 16th Weurman Flavour Research Symposium. Conference paper. Zenodo. 3 September 2021
Kneubühl, Markus, Amandine André, and Irene Chetschik. 2021. “Characterisation of the Key-Aroma Compounds among the Volatile Constituents in Different Hemp Strains (Cannabis Sativa L.).” Conference paper. In Proceedings of the 16th Weurman Flavour Research Symposium. Zenodo. https://doi.org/10.5281/zenodo.5513767.
Kneubühl, Markus, et al. “Characterisation of the Key-Aroma Compounds among the Volatile Constituents in Different Hemp Strains (Cannabis Sativa L.).” Proceedings of the 16th Weurman Flavour Research Symposium, Zenodo, 2021, https://doi.org/10.5281/zenodo.5513767.
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