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Food Chem

Title:		Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF
Author(s):		Pico J; Tapia J; Bernal J; Gomez M;
Address:		"I.U. Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belen 7, E-47011 Valladolid, Spain. Electronic address: joana.pico@uva.es. Statistics and Operative Investigation Department, Faculty of Sciences, University of Valladolid, Paseo de Belen 7, E-47011 Valladolid, Spain. I.U. Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belen 7, E-47011 Valladolid, Spain. Food Technology Area, E.T.S. Ingenierias Agrarias, University of Valladolid, Avenida de Madrid 57, E-34071 Palencia, Spain"
Journal Title:		Food Chem
Year:		2018
Volume:		20170630
Issue:
Page Number:		303 - 312
DOI:		10.1016/j.foodchem.2017.06.157
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Gluten-free bakery products usually exhibit weak aroma. Their main constituents are flours and starches, which contain aroma precursors but can also contribute additional volatiles in low concentrations. Static headspace (SHS), solid-phase microextraction (SPME) and solvent-assisted flavour evaporation (SAFE) coupled to GC/QTOF were compared for their efficacy in the analysis of volatiles in corn starch. SPME-GC/QTOF was selected as the most suitable methodology based on the number of detected compounds, LODs, repeatability as well as simplicity. It was successfully applied for the quantification of volatiles in corn starch and qualitative comparison of different gluten-free flours. Hexanal, 3-methyl-1-butanol, 1-pentanol, 1-octen-3-ol, acetic acid, furfural, benzaldehyde, (E)-2-nonenal, phenylethyl alcohol and short-medium chain acids were found in all the flours and corn starch. Quinoa flour and corn starch showed the highest contents of pyrazines, terpenes and esters, while teff, buckwheat and rice flours presented the highest contents of 3/2-methyl-1-butanol, acetoin and organic acids"
Keywords:		Chenopodium quinoa/chemistry/metabolism Fagopyrum/chemistry/metabolism Flour/*analysis *Gas Chromatography-Mass Spectrometry Glutens/analysis/isolation & purification Limit of Detection Oryza/chemistry/metabolism Principal Component Analysis Solid Phase M;
Notes:		"MedlinePico, Joana Tapia, Jesus Bernal, Jose Gomez, Manuel eng Comparative Study England 2018/06/24 Food Chem. 2018 Nov 30; 267:303-312. doi: 10.1016/j.foodchem.2017.06.157. Epub 2017 Jun 30"