期刊
JOURNAL OF CEREAL SCIENCE
卷 49, 期 2, 页码 301-309出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2008.12.002
关键词
Metabolite profiling; Volatile compounds; Durum wheat; Pasta
资金
- EU [FP6-036296]
- Ministero dell'Universita e della Ricerca (MIUR) [RBIP06CTBR]
Although pasta is generally not considered for its aromatic properties, some evidence proves that cereal flours release volatile compounds and they might have an effect on the aroma of the transformed products. This work reports on the characterization of the volatile components of semolina and pasta obtained from four durum wheat cultivars (Triticum durum Desf, cvs. PR22D89, Creso, Cappelli, Trinakria). Semolina samples were characterized through polar metabolite profiling and fatty acid analysis to identify potential precursors of the volatile components. The results show significant differences among the samples tested with cv. Trinakria characterized by the highest content of sugars and fatty acids. Volatile composition was investigated both in semolina and in cooked pasta using headspace solid-phase micro-extraction (HS-SPME) and identified by GC-MS. Thirty-five volatile compounds including aldehydes, ketones, alcohols, terpenes, esters, hydrocarbons and a furan were identified. Significant differences were observed between semolina and pasta samples in terms of composition and amount of the volatile compounds. During cooking an increase in aldehyde content, the appearance of ketones and a decrease in alcohol content were observed. Correlations between metabolites and volatiles demonstrate that the flavour of cooked pasta may differ significantly depending on the durum wheat cultivar employed. (C) 2009 Elsevier Ltd. All rights reserved.
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