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An Acad Bras Cienc

Title:		Volatile Compounds of Different Fresh Wet Noodle Cultivars Evaluated by Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry
Author(s):		Wu Y; Liang S; Zheng Y; Zhang M;
Address:		"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 100048, Beijing, China. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 100048, Beijing, China"
Journal Title:		An Acad Bras Cienc
Year:		2020
Volume:		20201127
Issue:		3
Page Number:		e20190063 -
DOI:		10.1590/0001-3765202020190063
ISSN/ISBN:		1678-2690 (Electronic) 0001-3765 (Linking)
Abstract:		"This study was carried out to determine the volatile compounds from four samples of fresh wet noodles and the changes in the volatile compound composition during the storage process. The ??????volatile compounds ???from four samples of fresh wet noodles were characterized by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). The compositions of the volatile compounds varied among fresh and cooked wet noodles made from the raw potato/wheat flour or wheat flour. A total of 194 volatile compounds were detected in the raw potato noodles, main volatiles including aldehydes, alcohols, ketones, esters and organic acids. The total volatile compounds in the potato/wheat flour noodle samples contained mainly aldehyde compounds and were greater than those in the wheat noodles. The total volatile compounds in the cooked noodle samples were greater than those in raw noodle samples. Alcohols and ketones were the least common types of volatile substances in the samples at 0 h. During storage time, alcohols and ketones were increased in volatile substances, and the amount of acids increased dramatically. The results indicated that the aroma of fresh wet noodles was affected by the storage process"
Keywords:		Flour Gas Chromatography-Mass Spectrometry *Solid Phase Microextraction Triticum *Volatile Organic Compounds/analysis;
Notes:		"MedlineWu, Yan Liang, Shan Zheng, Yanyan Zhang, Min eng Brazil 2020/12/03 An Acad Bras Cienc. 2020 Nov 27; 92(3):e20190063. doi: 10.1590/0001-3765202020190063. eCollection 2020"