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Food Chem

Title:		Quantitatively unravelling the effect of altitude of cultivation on the volatiles fingerprint of wheat by a chemometric approach
Author(s):		De Flaviis R; Mutarutwa D; Sacchetti G; Mastrocola D;
Address:		"Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy. Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy. Electronic address: gsacchetti@unite.it"
Journal Title:		Food Chem
Year:		2022
Volume:		20211004
Issue:
Page Number:		131296 -
DOI:		10.1016/j.foodchem.2021.131296
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The cultivation of crops at high elevations in response to climate changes leads to modifications in the volatile organic compounds (VOCs) profile. The VOCs profile of common and durum wheat grown in different fields sited at three different elevations over two years was analysed. Partial least square analysis (PLS2) evidenced the effect of altitude on VOCs variance that was hidden among others (cultivation year, species, farm) not correlated with it. PLS1 analysis was further carried out using VOCs as explanatory variables and altitude as dependent variable to find the linear combination of VOCs able to continuously predict the altitude of samples. Selected VOCs, related to biotic, abiotic and oxidative stress conditions, could describe the changes in VOCs profile of wheat induced by altitude increase. Furthermore, common and durum wheat showed different responses to stress at high altitude. These results could be considerably useful for wheat product classification and authentication"
Keywords:		Altitude Least-Squares Analysis *Triticum *Volatile Organic Compounds Gc-ms Multivariate analysis Partial least-squares regression Volatile organic compounds Wheat species;
Notes:		"MedlineDe Flaviis, Riccardo Mutarutwa, Delvana Sacchetti, Giampiero Mastrocola, Dino eng England 2021/11/19 Food Chem. 2022 Feb 15; 370:131296. doi: 10.1016/j.foodchem.2021.131296. Epub 2021 Oct 4"