Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology.
Food Res Int
; 106: 686-695, 2018 04.
Article
en En
| MEDLINE
| ID: mdl-29579975
ABSTRACT
The aroma of bread crust, as one of the first characteristics perceived, is essential for bread acceptance. However, gluten-free bread crusts exhibit weak aroma. A SPME-GC/QTOF methodology was optimised with PCA and RSM and validated for the quantification of 44 volatile compounds in bread crust, extracting 0.75â¯g of crust at 60⯰C for 51â¯min. LODs ranged between 3.60 and 1760⯵gâ¯Kg-1, all the R2 were higher than 0.99 and %RSD for precision and %Er for accuracy were lower than 9% and 12%, respectively. A commercial wheat bread crust was quantified, and furfural was the most abundant compound. Bread crusts of wheat starch and of japonica rice, basmati rice and teff flours were also quantified. Teff flour and wheat starch crusts were very suitable for improving gluten-free bread crust aroma, due to their similar content in 2-acetyl-1-pyrroline and 4-hydroxy-2,5-dimethyl-3(2H)-furanone compared to wheat flour crust and also for their high content in pyrazines.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Olfato
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Pan
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Microextracción en Fase Sólida
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Compuestos Orgánicos Volátiles
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Dieta Sin Gluten
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Análisis de los Alimentos
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Cromatografía de Gases y Espectrometría de Masas
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Odorantes
Idioma:
En
Revista:
Food Res Int
Año:
2018
Tipo del documento:
Article