Metabolic profiling and analysis of volatile composition of durum wheat semolina and pasta
Metabolic profiling and analysis of volatile composition of durum wheat semolina and pasta
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DOI：
10.1016/j.jcs.2008.12.002
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发表时间：
2009-03-01
影响因子：
3.8
通讯作者：
Cattivelli, Luigi
中科院分区：
文献类型：
--
作者：
Beleggia, Romina;Platani, Cristiano;Cattivelli, Luigi
尽管人们通常不认为面食具有芳香性，但有证据表明，谷物面粉会释放出挥发性化合物，它们可能会对转化后的产品的香气产生影响。本文报道了从四个硬粒小麦品种（Triticum durum Desf, cvs）中提取的粗粒小麦粉和面食的挥发性成分的特征。PR22D89, Creso, Cappelli, Trinakria)。通过极性代谢物分析和脂肪酸分析对小麦粉样品进行了表征，以确定挥发性成分的潜在前体。结果表明，不同样品间存在显著差异。Trinakria的特点是糖和脂肪酸含量最高。采用顶空固相微萃取（HS-SPME）和气相色谱-质谱联用（GC-MS）对粗面粉和熟面食的挥发性成分进行了研究。鉴定出35种挥发性化合物，包括醛、酮、醇、萜、酯、碳氢化合物和呋喃。粗粉和面食样品在挥发性化合物的组成和含量方面存在显著差异。在蒸煮过程中，观察到醛含量增加，酮的出现和酒精含量下降。代谢物和挥发物之间的相关性表明，熟面食的风味可能因所采用的硬粒小麦品种而有显著差异。2009爱思唯尔有限公司版权所有。
Although pasta is generally not considered for its aromatic properties, some evidence proves that cereal flours release volatile compounds and they might have an effect on the aroma of the transformed products. This work reports on the characterization of the volatile components of semolina and pasta obtained from four durum wheat cultivars (Triticum durum Desf, cvs. PR22D89, Creso, Cappelli, Trinakria). Semolina samples were characterized through polar metabolite profiling and fatty acid analysis to identify potential precursors of the volatile components. The results show significant differences among the samples tested with cv. Trinakria characterized by the highest content of sugars and fatty acids. Volatile composition was investigated both in semolina and in cooked pasta using headspace solid-phase micro-extraction (HS-SPME) and identified by GC-MS. Thirty-five volatile compounds including aldehydes, ketones, alcohols, terpenes, esters, hydrocarbons and a furan were identified. Significant differences were observed between semolina and pasta samples in terms of composition and amount of the volatile compounds. During cooking an increase in aldehyde content, the appearance of ketones and a decrease in alcohol content were observed. Correlations between metabolites and volatiles demonstrate that the flavour of cooked pasta may differ significantly depending on the durum wheat cultivar employed. (C) 2009 Elsevier Ltd. All rights reserved.