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Song S, Jin D, Huang Y, Xie L, Muhoza B, Sun M, Feng T, Qiang W, Huang X, Liu Q. Unraveling chemical changes associated with the sensory quality of Chinese steamed bread as altered by wheat flour type. Food Res Int 2024; 190:114661. [PMID: 38945592 DOI: 10.1016/j.foodres.2024.114661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 06/15/2024] [Accepted: 06/15/2024] [Indexed: 07/02/2024]
Abstract
Chinese steamed bread (CSB) is an important staple of the Chinese people, and its flavor profile is mostly affected by wheat varieties among others. This study selected wheat flour made from three different wheat varieties and investigated their contribution to the CSB flavor profile in terms of metabolism. Thirteen aroma-active compounds identified by GC-O were determined as the main contributors to the different aroma profiles of three CSBs. 350 sensory trait-related metabolites were obtained from five key modules via weighted gene co-expression network analysis. It was found that the sensory characteristics of CSBs made of different wheat flour were significantly different. The higher abundance of lipids in Yongliang No.4 (YL04) wheat flour was converted to large number of fatty acids in fermented dough, which led to the bitterness of CSB. Besides, the abundance in organic acids and fatty acids contributed to the sour, milky, wetness and roughness attributes of YL04-CSB. More fatty amides and flavonoids in Jiangsu Red Durum wheat flour contributed to the fermented and winey attributes of CSB. Carbohydrates with higher abundance in Canadian wheat flour was involved in sugar-amine reaction and glucose conversion, which enhanced the sweetness of CSB. In addition, fatty acids, organic acids, amino acids, and glucose were crucial metabolites which can further formed into various characteristic compounds such as hexanal, hexanol, 2,3-butanediol, acetoin, and 2,3-butanedione and thus contributed to the winey, fresh sweet, and green aroma properties. This study is conductive to better understand the evolution of the compounds that affect the quality and aroma of CSBs.
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Affiliation(s)
- Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China
| | - Danning Jin
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China
| | - Yaling Huang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China
| | - Ling Xie
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China
| | - Wanli Qiang
- Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China
| | - Xu Huang
- Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China
| | - Qian Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China.
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2
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Agarwal D, MacNaughtan W, Liu C, King J, Foster TJ. Headspace volatiles profiles of different spring varieties and a wild relative of wheat flour. Food Funct 2024; 15:6673-6683. [PMID: 38817195 DOI: 10.1039/d4fo01022a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/01/2024]
Abstract
Volatile profiling was conducted on four wheat varieties Triticum aestivum cv. Chinese Spring (CS), Highbury (High), Paragon (Para), Pavon76 (Pav76), and one wild relative Triticum timopheevii (P95). Headspace solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to explore differences in flavor formation mechanisms in different flours before and after starch gelatinization. Solvent retention capacity (SRC) analysis revealed subtle differences in water absorption, gluten strength, and starch characteristics across wheat flour types. Rapid Visco Analysis (RVA) of whole wheat flour demonstrated significant variations in pasting properties among wheat varieties, with P95 exhibiting higher viscosities compared to CS and High potentially influenced by starch gelatinization, protein-starch interactions, and lipid content. Aroma contributions of P95 clustered positively in PCA plots, contrasting with the four main varieties, indicative of species-level differentiation. Furthermore, the study highlighted the roles of viscosity, protein structure, lipid content, and fatty acid composition in modulating the release and perception of volatile aroma compounds during heating. This study sheds light on how the distinct characteristics of wheat flour influence aroma profiles, revealing species-level differences and the pivotal role of physiochemical properties in shaping flavor development mechanisms.
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Affiliation(s)
- Deepa Agarwal
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK.
- School of Agriculture, Biomedicine and Environment, La Trobe University, Bundoora, Victoria, Australia, 3086
| | - William MacNaughtan
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK.
| | - Chujiao Liu
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK.
| | - Julie King
- Division of Plant Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Tim J Foster
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK.
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3
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Sun Q, Zhang R, Liu Y, Niu L, Liu H, Ren P, Xu B, Guo B, Zhang B. Insights into "wheat aroma": Analysis of volatile components in wheat grains cultivated in saline-alkali soil. Food Res Int 2024; 183:114211. [PMID: 38760139 DOI: 10.1016/j.foodres.2024.114211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 02/21/2024] [Accepted: 03/10/2024] [Indexed: 05/19/2024]
Abstract
The wheat grains that are cultivated in saline-alkali soil exhibit a richer "wheat aroma" compared to their counterparts. This study characterized the composition and content of volatiles in five wheat kernel varieties, harvested from two fields with varying pH levels and total salt content in the soil. The wheat grown in soil with high pH and total salt content had significantly lower levels (p < 0.05) of ethyl 3-methylbutanoate and 1-octen-3-one and significantly higher levels (p < 0.05) of 1-butanol and 1-octen-3-ol. Among all factors, plant site contributed the highest F-value contribution rate (more than 77 %) for these four volatile compounds. Six e-nose sensors responsive to these four compounds exhibited consistent trends. Therefore, the lower of ethyl 3-methylbutanoate and 1-octen-3-one, the higher of 1-butanol and 1-octen-3-ol in wheat, grown on saline-alkali soil, served as characteristic markers for "wheat aroma".
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Affiliation(s)
- Qianqian Sun
- Institute of Food Science and Technology, CAAS/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Rui Zhang
- Institute of Food Science and Technology, CAAS/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yu Liu
- Institute of Food Science and Technology, CAAS/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Liya Niu
- CangZhou Academy of Agriculture and Forestry Sciences /Hebei Key Laboratory of Drought-Alkali Tolerance in Wheat, Hebei, China
| | - Hongyan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Peifang Ren
- Hanon Advanced Technology Group Co., Ltd., Shandong, China
| | - Bianna Xu
- Shanghai Bosin Industrial Development Co., Ltd, Shanghai, China
| | - Boli Guo
- Institute of Food Science and Technology, CAAS/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Bo Zhang
- Institute of Food Science and Technology, CAAS/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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4
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Șerban LR, Păucean A, Chiș MS, Pop CR, Man SM, Pușcaș A, Ranga F, Socaci SA, Alexa E, Berbecea A, Semeniuc CA, Mureșan V. Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014. Foods 2023; 12:foods12051096. [PMID: 36900613 PMCID: PMC10001257 DOI: 10.3390/foods12051096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 02/27/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023] Open
Abstract
The continuous development of bakery products as well as the increased demands from consumers transform ancient grains into alternatives with high nutritional potential for modern wheat species. The present study, therefore, follows the changes that occur in the sourdough obtained from these vegetable matrices fermented by Lactiplantibacillus plantarum ATCC 8014 during a 24 h. period. The samples were analyzed in terms of cell growth dynamics, carbohydrate content, crude cellulose, minerals, organic acids, volatile compounds, and rheological properties. The results revealed significant microbial growth in all samples, with an average value of 9 log cfu/g but also a high accumulation of organic acids with the increase in the fermentation period. Lactic acid content ranged from 2.89 to 6.65 mg/g, while acetic acid recorded values between 0.51 and 1.1 mg/g. Regarding the content of simple sugars, maltose was converted into glucose, and fructose was used as an electron acceptor or carbon source. Cellulose content decreased as a result of the solubilization of soluble fibers into insoluble fibers under enzymatic action, with percentages of 3.8 to 9.5%. All sourdough samples had a high content of minerals; the highest of which-Ca (246 mg/kg), Zn (36 mg/kg), Mn (46 mg/kg), and Fe (19 mg/kg)-were recorded in the einkorn sourdough.
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Affiliation(s)
- Larisa Rebeca Șerban
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
- Correspondence:
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Simona Maria Man
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Andreea Pușcaș
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Ersilia Alexa
- Department of Food Control, Faculty of Agro-Food Technologies, University of Life Sciences “King Michael I of Romania”, 119 Aradului Avenue, 300641 Timişoara, Romania
| | - Adina Berbecea
- Department of Soil Sciences, Faculty of Agriculture, University of Life Sciences “King Michael I of Romania”, 119 Aradului Avenue, 300641 Timişoara, Romania
| | - Cristina Anamaria Semeniuc
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
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5
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Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process. Food Res Int 2022; 161:111796. [DOI: 10.1016/j.foodres.2022.111796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 07/25/2022] [Accepted: 08/18/2022] [Indexed: 11/23/2022]
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6
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Flavor profile disclosure of Chinese steamed breads (CSBs) by sensomics approach. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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7
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Ge Z, Wang W, Xu M, Gao S, Zhao Y, Wei X, Zhao G, Zong W. Effects of Lactobacillus plantarum and Saccharomyces cerevisiae co-fermentation on the structure and flavor of wheat noodles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4697-4706. [PMID: 35191031 DOI: 10.1002/jsfa.11830] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2022] [Revised: 02/17/2022] [Accepted: 02/21/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Although traditional fermented noodles possess high eating quality, it is difficult to realize large-scale industrialization as a result of the complexity of spontaneous fermentation. In present study, commercial Lactobacillus plantarum and Saccharomyces cerevisiae were applied in the preparation of fermented noodles. RESULTS The changes in the structural characteristics and aroma components of noodles after fermentation were investigated via scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), low-field magenetic resonance imaging, electronic nose, and simultaneous distillation and extraction/gas chromatography-mass spectrometry (GC-MS) analysis. SEM images revealed that co-fermentation of the L. plantarum and S. cerevisiae for 10-40 min enhanced the continuity of the gluten network and promoted the formation of pores. FTIR spectra analysis showed that the co-fermentation increased significantly (P < 0.05) the proportion of α-helices of noodles gluten protein, enhancing the orderliness of the molecular structure of protein. After fermentation for 10-40 min, the signal density of hydrogen protons increased from the surface to the core, indicating that the water in the noodles migrated inward during a short fermentation process. The results of multivariate statistical analysis demonstrated that the main aroma differences between unfermented and fermented noodles were mainly in hydrocarbons, aromatic compounds and inorganic sulfides. GC-MS analysis indicated that the main volatile compounds detected were 2, 4-di-tert-butylphenol, bis (2-ethylhexyl) adipate, butyl acetate, dibutyl phthalate, dioctyl terephthalate, bis (2-ethylhexyl) phthalate, pentanol and 2-pentylfuran, etc. CONCLUSION: Co-fermentation with L. plantarum and S. cerevisiae improved the structure of gluten network and imparted more desirable volatile components to wheat noodles. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Zhenzhen Ge
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Weijing Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- HaoXiangNi Health Food Co., Ltd, Zhengzhou, China
| | - Mingyue Xu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Shanshan Gao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yuxiang Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Xiaopeng Wei
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Guangyuan Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Wei Zong
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
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8
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YANG Q, ZHANG W, LI J, FENG B. Differentiation of fatty acid, aminno acid, and volatile composition in waxy and non-waxy proso millet. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.58320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - Jing LI
- Northwest A&F University, China
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9
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10
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Wicochea-Rodríguez JD, Rigou P, Lullien-Pellerin V, Chalier P. A new green insecticide for stored wheat grains: Efficiency against Rhyzopertha dominica and risk assessment. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103312] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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Yen PPL, Pratap-Singh A. Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum L.) protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:167-178. [PMID: 32613616 DOI: 10.1002/jsfa.10627] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 06/18/2020] [Accepted: 07/01/2020] [Indexed: 05/21/2023]
Abstract
BACKGROUND Peas are an inexpensive yet nutritious and sustainable source of protein. However, it is challenging to incorporate pea proteins into food formulations owing to their beany or green off-flavours and their limited water solubility. RESULTS Vacuum microwave dehydration (VMD) of pea protein with an initial moisture content of 425% (dry basis, db) at 2 W g-1 specific microwave energy and 200 Torr vacuum level for 88 min led to an 83% reduction in total volatile compound concentration. VMD processing at high initial moisture contents facilitated the Maillard reaction, enhancing the extent of protein cross-linking, leading to a marked decrease in soluble protein content, to 11 g kg-1 . Reducing the initial moisture content to 56% db greatly retained protein solubility (112-113 g kg-1 ), but it only led to a minor reduction in total volatile compound concentration (2-11% reduction). A high microwave energy (20 W g-1 )-short time (2 min) treatment at 200 Torr vacuum level was found optimal, reducing both volatile levels and soluble protein content by ~50%. CONCLUSION Evidently, it is difficult to employ VMD without reduction of pea protein solubility and corresponding changing in functionality. Yet, if optimized, VMD has the capability to decrease volatile concentrations while retaining protein solubility. Future sensory analysis should be conducted to determine whether the aforementioned reductions in total volatile compound concentration may have a notable effect on consumer palatability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Philip Pui-Li Yen
- Food, Nutrition and Health, Faculty of Land and Food Systems, Vancouver, BC, Canada
| | - Anubhav Pratap-Singh
- Food, Nutrition and Health, Faculty of Land and Food Systems, Vancouver, BC, Canada
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12
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Xi J, Xu D, Wu F, Jin Z, Yin Y, Xu X. The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100775] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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13
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González M, Vernon-Carter EJ, Alvarez-Ramirez J, Carrera-Tarela Y. Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of bread. Int J Biol Macromol 2020; 166:1439-1447. [PMID: 33188811 DOI: 10.1016/j.ijbiomac.2020.11.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 11/04/2020] [Accepted: 11/05/2020] [Indexed: 10/23/2022]
Abstract
The effects of the dry heat treatment (DHT) temperature (20, 50, 100, 150, 200 °C) on the structure of wheat flour and on the texture and in vitro starch digestibility of breads were investigated. X-ray diffraction and FTIR showed that increasing temperatures produced reduction of the hydrated starch structures, increased crystallinity and molecular order of starch chains, and had important effects on the gluten secondary structure. High treatment temperatures produced significant reductions in rapidly digestible starch (RDS) (53.21% at 20 °C, 22.24% at 200 °C), and the slowly digestible starch fraction tended to increase (26.12% at 20 °C, 31.48% at 200 °C). On the other hand, bread hardness showed a significant increase from 11.25 N at 20 °C to 49.53 N at 200 °C, the latter value being similar to that reported for bread crusts. Principal component analysis results showed that the flour and bread characteristics were drastically changed by the DHT, with 100 °C representing a critical temperature. Below 100 °C, breads showed textural characteristics close to that of the control bread, with reduced RDS fractions, while at temperatures above 100 °C, hardness was boosted.
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Affiliation(s)
- M González
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa, CDMX 09340, Mexico
| | - E J Vernon-Carter
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa, CDMX 09340, Mexico
| | - J Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa, CDMX 09340, Mexico.
| | - Y Carrera-Tarela
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa, CDMX 09340, Mexico
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14
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Chai D, Li C, Zhang X, Yang J, Liu L, Xu X, Du M, Wang Y, Chen Y, Dong L. Analysis of Volatile Compounds from Wheat Flour in the Heating Process. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2019-0252] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractVolatile profiling was carried out during heating through vacuum-assisted headspace solid-phase microextraction combined with gas chromatography-mass spectrometry to better understand the flavor forming mechanism of flour products. Ninety-two volatile compounds were detected and identified, including aldehydes (25), ketones (15), alcohols (9), nitrogen- and sulfur-containing compounds (6), benzene derivatives (15), furans (10), and acids and esters (12). The formation temperature of each volatile was also determined. Results showed that temperature played an important role in the formation and content of volatile compounds. In the low-temperature range (60 °C–100 °C), the flavor composition of flour was mainly composed of C6–C10 volatile aldehydes and alcohols. At temperatures exceeding 100 °C, especially at 120 °C, many long carbon chain aldehydes and alcohols, furans, acids, esters, nitrogen- and sulfur-containing compounds were formed. The formation rate of most identified volatile compounds increased during heating, especially from 90 °C to 130 °C.
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Affiliation(s)
- Duo Chai
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Chongwei Li
- Heilongjiang University, Harbin, Heilongjiang, China
| | - Xinxin Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Jingfeng Yang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Longze Liu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Xianbing Xu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Ming Du
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Yi Wang
- School of Bioengineering, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Yan Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Liang Dong
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
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15
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Yang P, Zheng Y, You M, Song H, Zou T. Characterization of key aroma-active compounds in four commercial egg flavor Sachimas with differing egg content. J Food Biochem 2019; 43:e13040. [PMID: 31502280 DOI: 10.1111/jfbc.13040] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 08/13/2019] [Accepted: 08/21/2019] [Indexed: 12/14/2022]
Abstract
To characterize the aroma components of Sachima and provide insight into the influence of egg on the flavor of Sachima, the key aroma-active compounds in four commercial egg flavor Sachimas with different egg content, which named Premium, Classical, Whole egg, and Egg yolk, were identified using GC-MS-O analysis, aroma extract dilution analysis (AEDA) combined with sensory evaluation. In total, 75 volatile compounds were identified by GC-MS, including 26 compounds were revealed of having aroma activities by AEDA/GC-O. The major volatile compounds in Sachima were the aldehydes and heterocyclic compounds. The OAV further revealed the significant activity of eight key aroma-active compounds include 2-methylbutanal, 3-methylbutanal, hexanal, n-propylacetate, 2-pentylfuran, 2-ethylpyrazine, nonanal, and benzaldehyde. The OAV of 2-methylbutanal and 3-methylbutanal were much higher in Premium sample that has the most egg content, than that in other samples, whereas hexanal was the highest in Whole egg samples. The plot analyzed by PLS suggest that the Premium sample with more egg content was shown more complicated flavor than other kind of Sachima. Practical applications Sachima is a type of famous sweet Chinese traditional pastries. The flavor and texture of this kind of pastry were appreciated by all age group, especially for almost all elderly Chinese. Because Sachima is not only a suitable food that easy to chew, but a type of food which filled with childhood memory. Egg flavor of Sachima was always the most popular and classic flavor category. However, the characteristic aroma compounds of Sachima-one of the most important factor of the Sachima's quality-have been still uncovered and had not been identified yet, not to mentioned the comparison between different egg content in Sachima. What's more, GC-MS-O/AEDA analysis has been always a very effect and well-known method for aroma compounds analysis. This study trying to find the contribution of eggs to Sachima and the key aroma-active compounds of Sachima, so as to provide some useful information for practical production and flavor quality improving.
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Affiliation(s)
- Ping Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yingying Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, China
| | - Mengchen You
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, China
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, China
| | - Tingting Zou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, China
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Chen H, Ling Y, Zhang F, Liu T, Wang JF, Wu HQ, Hong YH, Cheng Y. Simultaneous Detection of Eight Prohibited Flavor Compounds in Foodstuffs Using Gas Chromatography-Tandem Mass Spectrometry. J Food Prot 2019; 82:331-338. [PMID: 30688535 DOI: 10.4315/0362-028x.jfp-18-221] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
A multiflavor detection method, using gas chromatography-triple quadrupole tandem mass spectrometry (GC-MS/MS), has been developed for the simultaneous identification and quantification of eight prohibited flavor compounds in daily foods. Under the optimized extraction conditions, samples were purified directly through membrane filtration. Variables affecting the GC-MS/MS were optimized to obtain better separation. The excellent selectivity and sensitivity achieved in multiple reactions monitoring mode allowed satisfactory confirmation and quantitation. In this study, the linear ranges of the target compounds were 0.05 to 500 ng/L with good correlation coefficients ( R2 > 0.999). The limits of detection of target compounds ranged from 0.005 to 0.2 μg/kg. The average recoveries were in the range of 80.2 to 110.6% (beef jerky), 82.3 to 94.1% (cod liver oil), and 83.6 to 104.1% (candy).
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Affiliation(s)
- Hong Chen
- Institute of Food Safety, Chinese Academy of Inspection & Quarantine, 11 Ronghua South Road, Beijing 100176, People's Republic of China
| | - Yun Ling
- Institute of Food Safety, Chinese Academy of Inspection & Quarantine, 11 Ronghua South Road, Beijing 100176, People's Republic of China
| | - Feng Zhang
- Institute of Food Safety, Chinese Academy of Inspection & Quarantine, 11 Ronghua South Road, Beijing 100176, People's Republic of China
| | - Tong Liu
- Institute of Food Safety, Chinese Academy of Inspection & Quarantine, 11 Ronghua South Road, Beijing 100176, People's Republic of China
| | - Jian-Feng Wang
- Institute of Food Safety, Chinese Academy of Inspection & Quarantine, 11 Ronghua South Road, Beijing 100176, People's Republic of China
| | - Han-Qiu Wu
- Institute of Food Safety, Chinese Academy of Inspection & Quarantine, 11 Ronghua South Road, Beijing 100176, People's Republic of China
| | - Yun-He Hong
- Institute of Food Safety, Chinese Academy of Inspection & Quarantine, 11 Ronghua South Road, Beijing 100176, People's Republic of China
| | - Yan Cheng
- Institute of Food Safety, Chinese Academy of Inspection & Quarantine, 11 Ronghua South Road, Beijing 100176, People's Republic of China
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Xu B, Mense A, Ambrose K, Graybosch R, Shi YC. Milling performance of waxy wheat and wild-type wheat using two laboratory milling methods. Cereal Chem 2018. [DOI: 10.1002/cche.10086] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Bin Xu
- School of Food and Bioengineering; Jiangsu University; Zhenjiang China
- Department of Grain Science and Industry; Kansas State University; Manhattan Kansas
| | - Andrew Mense
- Department of Grain Science and Industry; Kansas State University; Manhattan Kansas
| | - Kingsly Ambrose
- Department of Grain Science and Industry; Kansas State University; Manhattan Kansas
- Department of Agricultural and Biological Engineering; Purdue University; West Lafayette Indiana
| | | | - Yong-Cheng Shi
- Department of Grain Science and Industry; Kansas State University; Manhattan Kansas
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