Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology

Food Research International

Volumn 106, Issue , 2018, Pages 686-695

  Pico, Joana ^a   Antolín, Beatriz ^a   Román, Laura ^b   Gómez, Manuel ^b   Bernal, José ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Bread crust; Gluten free bread; PCA; RSM; SPME GC QTOF; Volatile compounds

Indexed keywords

ODORS; STARCH; VOLATILE ORGANIC COMPOUNDS;

2-ACETYL-1-PYRROLINE; BREAD CRUST; GLUTEN-FREE BREAD; HIGH-CONTENT; JAPONICA RICE; SPME-GC/QTOF; VOLATILE COMPOUNDS; WHEAT FLOURS;

FOOD PRODUCTS;

2-ACETYL-1-PYRROLINE; FRAGRANCE; FURAN DERIVATIVE; FURANEOL; PYRROLE DERIVATIVE; STARCH; VOLATILE ORGANIC COMPOUND;

BREAD; CHEMISTRY; COMPARATIVE STUDY; ERAGROSTIS; FLOUR; FOOD ANALYSIS; GLUTEN FREE DIET; MASS FRAGMENTOGRAPHY; ODOR; ORYZA; PROCEDURES; REPRODUCIBILITY; SOLID PHASE MICROEXTRACTION; VALIDATION STUDY; WHEAT;

BREAD; DIET, GLUTEN-FREE; ERAGROSTIS; FLOUR; FOOD ANALYSIS; FURANS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORANTS; ORYZA; PYRROLES; REPRODUCIBILITY OF RESULTS; SMELL; SOLID PHASE MICROEXTRACTION; STARCH; TRITICUM; VOLATILE ORGANIC COMPOUNDS;

EID: 85041431987     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.01.048     Document Type: Article

References (34)

1. Ameur, L.A., Rega, B., Giampaoli, P., Trystram, G., Birlouez-Aragon, I., The fate of furfurals and other volatile markers duringthe baking process of a model cookie. Food Chemistry 111 (2008), 758–763.
2. AOAC guideline, Last access 5th December 2017 https://www.aoac.org/aoac_prod_imis/AOAC_Docs/StandardsDevelopment/SLV_Guidelines_Dietary_Supplements.pdf, 2002.
3. Bezerra, M.A., Santelli, R.E., Oliveira, E.P., Villar, L.S., Escaleira, L.A., Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta 76:5 (2008), 965–977.
4. Birch, A.N., Petersen, M.A., Hansen, Å.S., Review: Aroma of wheat bread crumb. Cereal Chemistry 91:2 (2014), 105–114.
5. Cho, I.H., Peterson, D.G., Chemistry of bread aroma: A review. Food Science and Biotechnology 19:3 (2010), 575–582.
6. Hansen, Å.S., Hansen, B., Flavour of sourdough wheat bread crumb. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 202 (1996), 244–249.
7. Hofmann, T., Acetylformoin - A chemical switch in the formation of colored maillard reaction products from hexoses and primary and secondary amino acids. Journal of Agricultural and Food Chemistry 46:10 (1998), 3918–3928.
8. Houben, A., Höchstötter, A., Becker, T., Possibilities to increase the quality in gluten-free bread production: An overview. European Food Research and Technology 235:2 (2012), 195–208.
9. Inglett, G.E., Chen, D., Liu, S.X., Antioxidant activities of selective gluten free ancient grains. Food and Nutrition Sciences 6 (2015), 612–621.
10. Jensen, S., Oestdal, H., Skibsted, L.H., Larsen, E., Thybo, A.K., Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste. Journal of Cereal Science 53:2 (2011), 259–268.
11. Martins, S.I.F.S., Jongen, W.M.F., Van Boekel, M.A.J.S., A review of Maillard reaction in food and implications to kinetic modelling. Trends in Food Science and Technology 11 (2000), 364–373.
12. Masure, H.G., Fierens, E., Delcour, J.A., Current and forward looking experimental approaches in gluten-free bread making research. Journal of Cereal Science 67 (2016), 92–111.
13. Moskowitz, M.R., Bin, Q., Elias, R.J., Peterson, D.G., Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma. Journal of Agricultural and Food Chemistry 60 (2012), 11245–11252.
14. Okaru, A., Lachenmeier, D., The food and beverage occurrence of furfuryl alcohol and myrcene—two emerging potential human carcinogens. Toxics, 5(1), 2017, 9.
15. Pacyński, M., Wojtasiak, R.Z., Mildner-Szkudlarz, S., Improving the aroma of gluten-free bread. LWT - Food Science and Technology 63:1 (2015), 706–713.
16. Paraskevopoulou, A., Chrysanthou, A., Koutidou, M., Characterisation of volatile compounds of lupin protein isolate-enriched wheat flour bread. Food Research International 48:2 (2012), 568–577.
17. Pico, J., Bernal, J., Gómez, M., Wheat bread aroma compounds in crumb and crust: A review. Food Research International 75 (2015), 200–215.
18. Pico, J., del Nozal, M.J., Bernal, J., Gómez, M., Inhibition of fermentation evolution in bread doughs for aroma analyses. Flavour and Fragance Journal, 2017, 10.1002/ffj.3405.
19. Pico, J., Tapia, J., Bernal, J., Gómez, M., Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF. Food Chemistry, 2017, 10.1016/j.foodchem.2017.06.157.
20. Plessas, S., Alexopoulos, A., Bekatorou, A., Mantzourani, I., Koutinas, A.A., Bezirtzoglou, E., Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage. Food Chemistry 124:2 (2011), 627–633.
21. Plessas, S., Fisher, A., Koureta, K., Psarianos, C., Nigam, P., Koutinas, A.A., Application of Kluyveromyces marxianus, lactobacillus delbrueckii ssp. bulgaricus and L. helveticus for sourdough bread making. Food Chemistry 106 (2008), 985–990.
22. Poinot, P., Arvisenet, G., Grua-Priol, J., Colas, D., Fillonneau, C., Le Bail, A., Prost, C., Influence of formulation and process on the aromatic profile and physical characteristics of bread. Journal of Cereal Science 48:3 (2008), 686–697.
23. Poinot, P., Arvisenet, G., Grua-Priol, J., Fillonneau, C., Le-Bail, A., Prost, C., Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking. Food Chemistry 119:4 (2010), 1474–1484.
24. Poinot, P., Grua-Priol, J., Arvisenet, G., Rannou, C., Semenou, M., Le Bail, A., Prost, C., Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts. Food Research International 40 (2007), 1170–1184.
25. Quílez, J., Ruiz, J.A., Romero, M.P., Relationships between sensory flavor evaluation and volatile and nonvolatile compounds in commercial wheat bread type baguette. Journal of Food Science, 71, 2006.
26. Raffo, A., Carcea, M., Castagna, C., Magrì A., Improvement of a headspace solid phase microextraction-gas chromatography/mass spectrometry method for the analysis of wheat bread volatile compounds. Journal of Chromatography A 1406 (2015), 266–278.
27. Ribeiro, J.S., Teófilo, R.F., Augusto, F., Ferreira, M.M.C., Simultaneous optimization of the microextraction of coffee volatiles using response surface methodology and principal component analysis. Chemometrics and Intelligent Laboratory Systems 102:1 (2010), 45–52.
28. Salim-ur-Rehman, Paterson, A., Piggott, J.R., Flavour in sourdough breads: A review. Trends in Food Science and Technology 17 (2006), 557–566.
29. Schieberle, P., Grosch, W., Identification of the volatile flavour compounds of wheat bread crust - Comparison with rye bread crust. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 180 (1985), 474–478.
30. Schieberle, P., Grosch, W., Potent odorants of the wheat bread crumb differences to the crust and effect of a longer dough fermentation. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 192 (1991), 130–135.
31. Thompson-Witrick, K.A., Rouseff, R.L., Cadawallader, K.R., Duncan, S.E., Eigel, W.N., Tanko, J.M., O'Keefe, S.F., Comparison of two extraction techniques, solid-phase microextraction versus continuous liquid-liquid extraction/solvent-assisted flavor evaporation, for the analysis of flavor compounds in gueuze lambic beer. Journal of Food Science 80:3 (2015), 571–576.
32. USDA Database, https://ndb.nal.usda.gov/ndb/, 2009. (Accessed 19 September 2017)
33. Wongdechsarekul, S., Kongkiattikajorn, J., Storage time affects storage proteins and volatile compounds, and pasting behavior of milled rice. KKU Research Journal 15:9 (2010), 852–862.
34. Zehentbauer, G., Grosch, W., Crust aroma of baguettes I. Key odorants of baguettes prepared in two different ways. Journal of Cereal Science 28 (1998), 81–92.