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J Food Sci

Title:		Effect of the type of oil on the evolution of volatile compounds of taralli during storage
Author(s):		Giarnetti M; Caponio F; Paradiso VM; Summo C; Gomes T;
Address:		"Dipto. di Biologia e Chimica Agro-Forestale e Ambientale, Univ. degli Studi di Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy"
Journal Title:		J Food Sci
Year:		2012
Volume:		77
Issue:		3
Page Number:		C326 - C331
DOI:		10.1111/j.1750-3841.2011.02613.x
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Baking process leads to a huge quantity of newly formed volatile compounds, which play a major role in developing the flavor of the final product. The aim of this work was to investigate on the evolution of the volatile profile of taralli as a function of both the kind of oil used in the dough and the storage time. The volatile compounds from the taralli were extracted by headspace solid-phase microextraction and analyzed by gas-chromatography/mass spectrometry (GC/MS). Forty-four volatile compounds were identified in taralli, most of which produced by thermically induced reactions occurring during baking process, such as volatiles deriving from Maillard reaction and/or sugar degradation and lipid oxidation. The results obtained demonstrated the essential role played by the type of oil on the formation and on the release of volatile compounds. The volatile compounds significantly increased during storage and their individual levels were in most cases significantly lower in taralli made with extra virgin olive oil than in those made with refined oils. Finally, the taralli made with extra virgin olive oil, compared with those prepared with other vegetable oils, showed to be more resistant to oxidation, probably due to the presence of natural antioxidants"
Keywords:		Antioxidants Food Storage/methods Gas Chromatography-Mass Spectrometry/methods Lipid Metabolism Maillard Reaction Olive Oil Plant Oils/analysis/*metabolism Solid Phase Microextraction/methods Volatile Organic Compounds/*analysis;
Notes:		"MedlineGiarnetti, Mariagrazia Caponio, Francesco Paradiso, Vito M Summo, Carmine Gomes, Tommaso eng 2012/03/06 J Food Sci. 2012 Mar; 77(3):C326-31. doi: 10.1111/j.1750-3841.2011.02613.x"