| Title: | Comprehensive Two-Dimensional Gas Chromatography as a Powerful Strategy for the Exploration of Broas Volatile Composition |
| Author(s): | Bento-Silva A; Duarte N; Santos M; Costa CP; Vaz Patto MC; Rocha SM; Bronze MR; |
| Address: | "FCT NOVA, Faculdade de Ciencias e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal. iMed.ULisboa, Instituto de Investigacao do Medicamento, Faculdade de Farmacia, Universidade de Lisboa, Avenida Prof. Gama Pinto, 1649-003 Lisboa, Portugal. DCFM, Departamento de Ciencias Farmaceuticas e do Medicamento, Faculdade de Farmacia da Universidade de Lisboa, Av. das Forcas Armadas, 1649-003 Lisboa, Portugal. ITQB NOVA, Instituto de Tecnologia Quimica e Biologica Antonio Xavier, Universidade Nova de Lisboa, Avenida da Republica, 2780-157 Oeiras, Portugal. Department of Chemistry & LAQV-REQUIMTE, Universidade de Aveiro, Campus Universitario Santiago, 3810-193 Aveiro, Portugal. iBET, Instituto de Biologia Experimental e Tecnologica, Avenida da Republica, Quinta do Marques, Estacao Agronomica Nacional, Apartado 12, 2780-157 Oeiras, Portugal" |
| DOI: | 10.3390/molecules27092728 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Broa is a Portuguese maize bread with characteristic sensory attributes that can only be achieved using traditional maize varieties. This study intends to disclose the volatile compounds that are mainly associated with the baking process of broas, which can be important contributors to their aroma. Twelve broas were prepared from twelve maize flours (eleven traditional maize varieties and one commercial hybrid). Their volatile compounds were analyzed by GCxGC-ToFMS (two-dimensional gas chromatography coupled with time-of-flight mass spectrometry) for an untargeted screening of the chemical compounds mainly formed during baking. It was possible to identify 128 volatiles that belonged to the main chemical families formed during this stage. Among these, only 16 had been previously detected in broas. The most abundant were furans, furanones, and pyranones, but the most relevant for the aroma of broas were ascribed to sulfur-containing compounds, in particular dimethyl trisulfide and methanethiol. Pyrazines might contribute negatively to the aroma of broas since they were present in higher amounts in the commercial broa. This work constitutes the most detailed study of the characterization of broas volatile compounds, particularly those formed during the Maillard reaction. These findings may contribute to the characterization of other maize-based foodstuffs, ultimately improving the production of foods with better sensory features" |
| Keywords: | Bread/analysis Gas Chromatography-Mass Spectrometry/methods Humans Odorants/analysis Sulfur Compounds/analysis *Volatile Organic Compounds/analysis Zea mays/chemistry Maillard reaction baking broa comprehensive two-dimensional gas chromatography maize mai; |
| Notes: | "MedlineBento-Silva, Andreia Duarte, Noelia Santos, Magda Costa, Carina Pedrosa Vaz Patto, Maria Carlota Rocha, Silvia M Bronze, Maria Rosario eng 245058/European Union's Seventh Framework Programme for research, technological development and demonstration/ UID/Multi/04551/2020/Fundacao para a Ciencia e Tecnologia through research unit GREEN-IT/ UIDB/50006/2020/LAQV-REQUIMTE/ Switzerland 2022/05/15 Molecules. 2022 Apr 23; 27(9):2728. doi: 10.3390/molecules27092728" |
