The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour.
The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour.
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DOI：
10.1177/1082013221998843
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发表时间：
2022-03
期刊：
影响因子：
--
通讯作者：
Curtis JM
中科院分区：
文献类型：
--
作者：
Akkad R;Kharraz E;Han J;House JD;Curtis JM
从高单宁豆粉(Vicia Faba var.采用顶空固相微萃取/气相色谱-质谱法(HS-SPME/GC-MS)对其进行了表征。采用相对气味活动值(ROAV)监测面粉在不同温度条件下短期储藏过程中主要挥发性化合物的变化。鲜磨面粉的主要风味成分包括己醛、辛醛、正庚醛、正庚醛、3-甲基丁醛、苯乙醛、(E)-2-壬烯醛、1-己醇、苯乙醇、1-辛烯-3-醇、β-芳樟醇、乙酸、辛酸和3-甲基丁酸，这些都是不饱和脂肪酸和氨基酸的氧化降解产物。尽管蚕豆的脂肪含量很低，但由于其气味阈值很低，室温储存过程中产生的大量醛对面粉的味道有很大影响。在常温和冷藏条件下，面粉中引起豆类风味的两种关键挥发物(己醛和壬醛)在常温或冷藏条件下储存2 周后显著增加。这些挥发性氧化产物可能是不饱和脂肪酸酶活性的结果，并被认为是通过冷冻面粉来阻止的。
The odour emitted from the high-tannin fab bean flour (Vicia faba var. minor), was characterized by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC–MS). The relative odour activity value (ROAV) was used to monitor the changes in key volatile compounds in the flour during short-term storage at different temperature conditions. The key flavour compounds of freshly milled flour included hexanal, octanal, nonanal, decanal, 3-methylbutanal, phenyl acetaldehyde, (E)-2-nonenal, 1-hexanol, phenyl ethyl alcohol, 1-octen-3-ol, β-linalool, acetic acid, octanoic acid, and 3-methylbutyric acid; these are oxidative degradation products of unsaturated fatty acids and amino acids. Despite the low lipid content of faba beans, the abundances of aldehydes arising during room temperature storage greatly contributed to the flavour of the flour due to their very low odour thresholds. Two of the key volatiles responsible for beany flavour in flour (hexanal, nonanal) increased greatly after 2 weeks of storage at room temperature or under refrigerated conditions. These volatile oxidation products may arise as a result of enzymatic activity on unsaturated fatty acids, and was seen to be arrested by freezing the flour.
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影响因子：
6.1
作者：
Kaneko, Shu;Kumazawa, Kenji;Nishimura, Osamu
通讯作者：
Nishimura, Osamu
通过 HS-SPME/GC-MS 监测常温储存期间食用油的氧化稳定性和关键挥发性化合物的变化
影响因子：
2.9
作者：
Xu, Lirong;Yu, Xiuzhu;Wang, Xingguo
通讯作者：
Wang, Xingguo
DOI：
10.1016/s0315-5463(77)73499-6
发表时间：
1977-01-01
期刊：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES
影响因子：
--
作者：
HINCHCLIFFE, C;MCDANIEL, M;ESKIN, NAM
通讯作者：
ESKIN, NAM
影响因子：
8.1
作者：
Yang, Zhen;Piironen, Vieno;Lampi, Anna-Maija
通讯作者：
Lampi, Anna-Maija
影响因子：
4.1
作者：
COXON, DT;WRIGHT, DJ
通讯作者：
WRIGHT, DJ