Journal
FOOD CHEMISTRY
Volume 341, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128217
Keywords
SPME; GC-MS; Volatile organic compounds; Wheat species; Pedoclimatic conditions
Funding
- Project 'Miglioramento della produzione e della trasformazione dei frumenti tipici autoctoni' (Improvement of production and processing of authoctonous and typical wheats) [DM 61316]
- MIUR (Ministry of Instruction, University and Research, Italy)
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A new optimized method for analyzing wheat volatile organic compounds (VOCs) was developed through experimental testing, identifying previously undiscovered compounds. The study results indicate that different cultivation areas are the highest source of variability in wheat VOCs.
Food volatile organic compounds (VOCs) analysis is a useful tool in authentication and classification processes, but, to date, the analysis of wheat VOCs is still little explored. In this study a method of analysis based on solid phase microextraction coupled with gas chromatography-mass spectrometry was optimized by testing different types of fibers, sample preparation methods and amounts, extraction temperatures and times, desorption times and oven programs. The analysis was applied to six wheat cultivars harvested in different areas, and permitted to identify 158 VOCs, of which 98 never found before. A principal component analysis performed on the dataset showed that the area of cultivation accounted for the highest source of variability. Partial least squares analysis permitted to correctly classify wheats based on their cultivation area and species, and to identify the most discriminant VOCs. These results are promising for the study of the influence of geographical origin on wheat quality.
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