| Title: | Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology |
| Author(s): | Pico J; Antolin B; Roman L; Gomez M; Bernal J; |
| Address: | "I.U.Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belen Street 7, E-47011 Valladolid, Spain. Electronic address: joana.pico@uva.es. I.U.Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belen Street 7, E-47011 Valladolid, Spain. Food Technology Area, E.T.S. Ingenierias Agrarias, University of Valladolid, Madrid Avenue 57, E-34071 Palencia, Spain" |
| DOI: | 10.1016/j.foodres.2018.01.048 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The aroma of bread crust, as one of the first characteristics perceived, is essential for bread acceptance. However, gluten-free bread crusts exhibit weak aroma. A SPME-GC/QTOF methodology was optimised with PCA and RSM and validated for the quantification of 44 volatile compounds in bread crust, extracting 0.75?ª+g of crust at 60?ª+ degrees C for 51?ª+min. LODs ranged between 3.60 and 1760?ª+mug?ª+Kg(-1), all the R(2) were higher than 0.99 and %RSD for precision and %Er for accuracy were lower than 9% and 12%, respectively. A commercial wheat bread crust was quantified, and furfural was the most abundant compound. Bread crusts of wheat starch and of japonica rice, basmati rice and teff flours were also quantified. Teff flour and wheat starch crusts were very suitable for improving gluten-free bread crust aroma, due to their similar content in 2-acetyl-1-pyrroline and 4-hydroxy-2,5-dimethyl-3(2H)-furanone compared to wheat flour crust and also for their high content in pyrazines" |
| Keywords: | "Bread/*analysis *Diet, Gluten-Free Eragrostis/chemistry Flour/analysis Food Analysis/*methods/standards Furans/analysis *Gas Chromatography-Mass Spectrometry/standards Odorants/*analysis Oryza/chemistry Pyrroles/analysis Reproducibility of Results *Smell;" |
| Notes: | "MedlinePico, Joana Antolin, Beatriz Roman, Laura Gomez, Manuel Bernal, Jose eng Comparative Study Research Support, Non-U.S. Gov't Validation Study Canada 2018/03/28 Food Res Int. 2018 Apr; 106:686-695. doi: 10.1016/j.foodres.2018.01.048. Epub 2018 Feb 8" |
