Analysis of volatile compounds in Polished-graded wheat flours using headspace sorptive extraction

European Food Research and Technology

Volumn 227, Issue 4, 2008, Pages 1233-1241

  Maeda, Tomoko ^a   Kim, Ji Hyun ^b   Ubukata, Yoshihito ^c   Morita, Naofumi ^b,d  

^a HYOGO UNIVERSITY OF TEACHER EDUCATION   (Japan)

^b Osaka City University   (Japan)

^c Nagaoka Perfumery Co Ltd   (Japan)

^d Toyo College of Food Technology   (Japan)

Author keywords

Free fatty acid; Headspace sorptive extraction; Polished graded wheat Xours; Volatile Xavor compounds

Indexed keywords

AGRICULTURAL PRODUCTS; ALCOHOLS; CARBOXYLIC ACIDS; ETHANOL; EXTRACTION; FATTY ACIDS; GAS CHROMATOGRAPHY; GRAIN (AGRICULTURAL PRODUCT); KETONES; METHANOL; MICROFLUIDICS; MIXTURES; NITROGEN; NITROGEN COMPOUNDS; NUMERICAL METHODS; PYRIDINE; SOLVENT EXTRACTION; TELLURIUM COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

1-OCTEN-3-OL; DIMETHOXYBENZENE; HEADSPACE SORPTIVE EXTRACTION (HSSE); HEXANAL; HEXANOL; METHOXY; METHOXY BENZENE; METHYL PYRIDINES; NUMBER OF SPECIES; OXIDATION PRODUCTS; SPRINGER (CO); TRIMETHYLAMINE (TMA); UNSATURATED FATTY ACID (UFA); VOLATILE COMPOUNDS; VOLATILE FLAVOR COMPOUNDS; WHEAT FLOURS; WHEAT GRAINS;

UNSATURATED COMPOUNDS;

TRITICUM AESTIVUM;

EID: 46649112942     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0841-y     Document Type: Article

References (34)

1. Maeda T, Ohkura M, Morita N (1999) J Appl Glycosci 46:413-422
2. Maeda T, Morita N (2000) J Appl Glycosci 47:1-12
3. Maeda T, Morita N (2001) J Appl Glycosci 48:63-70
4. Maeda T, Morita N (2003) Food Res Inter 36:603-610
5. Maeda T, Maeda N, Morita N (2001) J Appl Glycosci 48:27-36
6. Maeda T, Kim J H, Morita N (2004) Cereal Chem 81:660-665
7. Kim J H, Maeda T, Morita N (2004) Cereal Chem 82:114-151
8. Kim J H, Maeda T, Morita N (2006) Food Res Inter 39:117-126
9. McWilliams M, Mackey A C (1969) J Food Sci 34:493-496
10. Hougen F W, Quilliam M A, Curran W A (1971) J Agric Food Chem 19:182-183
11. Wasowicz E, Kamiński E (1988) Chem Mikrobiol Technol Lebensm 11:161-168
12. Badings H T, DeJong C (1984) Analysis of volatiles. In Schreier P (ed) Walter de Gruyter, Berlin, p. 380
13. Chang C-Y, Seitz L M, Chambers E (1995) Cereal Chem 72:237-242
14. Seitz LM, Sauer DB (1992) Off-flavor in foods and beverages. In: Charalambous G (eds), Elsevier, Amsterdam, pp 17-35
15. Seitz LM, Sauer DB (1994) Cereal Foods World 39:605
16. Seitz LM (1995) Food flavors: generation, analysis and process influence. In Charalambous G (ed) Elsevier, Amsterdam, pp. 2183-2203
17. Seitz LM, Ram MS, Rengarajan R (1999) J Agric Food Chem 47:1051-1061
18. Baltussen E, Sandra P, David F, Cramers CA (1999) J Microcolumn 11:737-747
19. Hayasaka Y, MacNamara K, Baldock GA, Taylor RL, Pollnitz AP (2003) Anal Bioanal Chem 375:948-955
20. Salinas MR, Zalacain A, Pardo F, Alonso GL (2004) J Agric Food Chem 52:4821-4827
21. Hoffmann A, Heiden A, Pfannkoch E (2000) Appl Note Gersel 4:1-16
22. Wood SG, Lawson LD, Fairbanks DJ, Robison LR, Andersen WR (1993) J Food Compost Anal 6:41-44
23. Buttery RC, Ling LC (1995) J Agric Food Chem 43:1878-1882
24. Buttery RC, Ling LC, Bean MM (1978) J Agric Food Chem 26:179-180
25. Seitz LM, Ram MS (2000) J Agric Food Chem 48:4279-4289
26. Kamiński E, Libbery LM, Stawichi S, Wasowicz E (1972) Appl Microbiol 24:724-726
27. Kamiński E, Libbery LM, Stawichi S, Wasowicz E (1974) Appl Microbiol 27:1001-1004
28. Grosch W (1982) Food Flavors: Developments in food science. In Morton I D, Macleod A J (eds) Elsevier, Amsterdam, p. 460
29. Lund B, Hansen Å, Lewis MJ (1989) Lebensm Wiss Technol 22:150-153
30. Ullrich F, Grosch W (1987) Z Lebensm Unters Forsch 184:277-282
31. Rani KU, Prasada Rao UJS, Leelavathi K, Haridas Rao P (2001) J Cereal Sci 34:233-242
32. Jamieson GS, Baughman WF (1932) Oil Soap 9:136-138
33. Burkwall JR MP, Glass RL (1965) Cereal Chem 42:236-246
34. Galliard T (1986) Chemistry and physics of baking. In Blanchard J M V, Frazier P J, Galliard T (eds) Royal Society of Chemistry Special Publication, London, p. 276