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Food Res Int

Title:		Comprehensive metabolite analysis of wheat dough in a continuous heating process
Author(s):		Cheng K; Wang B; Xiao L; Bao Y; Xu X; Zhang S; Liu Z; Dong L;
Address:		"School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China. School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China. Electronic address: liuzf@dlpu.edu.cn. School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China. Electronic address: dongliang@dlpu.edu.cn"
Journal Title:		Food Res Int
Year:		2022
Volume:		20220203
Issue:
Page Number:		110972 -
DOI:		10.1016/j.foodres.2022.110972
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Comprehensive metabolite analysis was carried out by gas chromatography combined with mass spectrometry to investigate the time-dependent metabolic changes during wheat dough heating. Thirty-five volatile metabolites comprising alcohols, ketones, aldehydes, aromatic compounds, furans, acids and esters were identified. Sixty-four non-volatile metabolites, which covered a broad spectrum of polar and non-polar constituents, were also identified and quantified. Results showed that the content of most volatile metabolites increased during heating. Meanwhile, the levels of non-volatile polar metabolites, such as sugar and amino acid, increased and the levels of non-volatile non-polar metabolites decreased or remained constant, including fatty acid methyl ester and free fatty acids. PCA results demonstrated that metabolic changes could be reflected by time-dependent shifts in the PCA loading scores during heating. Analysis of the loadings further showed that most volatile metabolites and non-volatile polar metabolites were the major contributors of the heating time-driven changes during heating. Furthermore, lipid oxidation mainly occurred in the residues of oleic acid and linoleic acid of triglycerides"
Keywords:		Aldehydes/analysis Gas Chromatography-Mass Spectrometry/methods Heating Triticum *Volatile Organic Compounds/analysis Heating process Metabolite analysis Volatile compounds Wheat dough;
Notes:		"MedlineCheng, Kunya Wang, Binchen Xiao, Lin Bao, Yuxiang Xu, Xianbing Zhang, Sufang Liu, Zhaofang Dong, Liang eng Research Support, Non-U.S. Gov't Canada 2022/03/02 Food Res Int. 2022 Mar; 153:110972. doi: 10.1016/j.foodres.2022.110972. Epub 2022 Feb 3"