Abstract
Volatile 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.
Acknowledgement
We thank the support of the Key Program of Natural Science Foundation of Liaoning Province (20170520317); the National Key Research and Development Program of China (2017YFD0401203); the Young Star Project Support Plan of Science and Technology in Dalian (2017RQ131); the National Natural Science Foundation (No. 31871760); Basic research fund of Education Department of Liaoning Province(2016J020).
References
[1] Grosch W, Schieberle P. Flavor of cereal products–a review. Cereal Chem. 1997;74:91–7.10.1094/CCHEM.1997.74.2.91Search in Google Scholar
[2] Poinot P, Arvisenet G, Grua-Priol J, Colas D, Fillonneau C, Le Bail A, et al. Influence of formulation and process on the aromatic profile and physical characteristics of bread. J Cereal Sci. 2008;48:686–97.10.1016/j.jcs.2008.03.002Search in Google Scholar
[3] Poinot P, Arvisenet G, Grua-Priol J, Fillonneau C, Le-Bail A, Prost C. Influence of inulin on bread: kinetics and physico-chemical indicators of the formation of volatile compounds during baking. Food Chem. 2010;119:1474–84.10.1016/j.foodchem.2009.09.029Search in Google Scholar
[4] Keto Y. Chemical and sensory changes in flavor of roux prepared from wheat flour and butter by heating to various temperatures. Food Sci Technol Res. 2003;9:264–70.10.3136/fstr.9.264Search in Google Scholar
[5] Bredie WL, Mottram DS, Guy RC. Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour. J Agric Food Chem. 2002;50:1118–25.10.1021/jf0111662Search in Google Scholar PubMed
[6] Starr G, Bredie WL, Hansen ÅS. Sensory profiles of cooked grains from wheat species and varieties. J Cereal Sci. 2013;57:295–303.10.1016/j.jcs.2012.11.014Search in Google Scholar
[7] Starr G, Hansen ÅS, Petersen MA, Bredie WL. Aroma of wheat porridge and bread-crumb is influenced by the wheat variety. LWT Food Sci Technol. 2015;63:590–8.10.1016/j.lwt.2015.03.048Search in Google Scholar
[8] Xu J, Zhang W, Adhikari K, Shi YS. Determination of volatile compounds in heat-treated strai ght-grade flours from normal and waxy wheats. J Cereal Sci. 2017;75:77–83.10.1016/j.jcs.2017.03.018Search in Google Scholar
[9] Birch AN, Petersen MA, Hansen ÅS. REVIEW: aroma of wheat bread crumb. Cereal Chem. 2014;91:105–114.10.1094/CCHEM-06-13-0121-RWSearch in Google Scholar
[10] Cho IH, Peterson DG. Chemistry of bread aroma: a review. Food Sci Biotechnol. 2010;19:575–82.10.1007/s10068-010-0081-3Search in Google Scholar
[11] Boccacci Mariani M, Giannetti V, Testani E. HS-SPME/GC-MS method to characterise the flavour of Italian pasta: potential application to assess the quality of the products. Food Anal Methods. 2013;7:64–72.10.1007/s12161-013-9599-3Search in Google Scholar
[12] Prost C, Lee CY, Giampaoli P, Richard H. Extraction of cookie aroma compounds from aqueous and dough model system. J Food Sci. 2010;58:586–8.10.1111/j.1365-2621.1993.tb04329.xSearch in Google Scholar
[13] Hwang H-I, Hartman TG, Karwe MV, Izzo HV, Ho C-T. Aroma generation in extruded and heated wheat flour. Lipids in Food Flavors Vol. 558 1994:144–157.10.1021/bk-1994-0558.ch010Search in Google Scholar
[14] Whitfield FB, Mottram DS. Volatiles from interactions of Maillard reactions and lipids. Crit Rev Food Sci Nutr. 2009;31:1–58.10.1080/10408399209527560Search in Google Scholar PubMed
[15] Wu CM, Chen SY. Volatile compounds in oils after deep frying or stir frying and subsequent storage. J Am Oil Chem Soc. 1992;69:858–65.10.1007/BF02636333Search in Google Scholar
[16] Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA. Emissions of volatile aldehydes from heated cooking oils. Food Chem. 2010;120:59–65.10.1016/j.foodchem.2009.09.070Search in Google Scholar
[17] Nor Qhairul Izzreen MN, Petersen MA, Hansen ÅS. Volatile compounds in crumb of whole-meal wheat bread fermented with different yeast levels and fermentation temperatures. Cereal Chem J. 2016;93:209–16.10.1094/CCHEM-09-14-0196-RSearch in Google Scholar
[18] Birch AN, Petersen MA, Hansen ÅS. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature. LWT Food Sci Technol. 2013;50:480–8.10.1016/j.lwt.2012.08.019Search in Google Scholar
[19] Maire M, Rega B, Cuvelier ME, Soto P, Giampaoli P. Lipid oxidation in baked products: impact of formula and process on the generation of volatile compounds. Food Chem. 2013;141:3510–18.10.1016/j.foodchem.2013.06.039Search in Google Scholar PubMed
[20] Maga JA. Pyrazine update. Food Rev Int. 1992;8:479–558.10.1080/87559129209540951Search in Google Scholar
[21] Di R, Kim J, Martin MN, Leustek T, Jhoo J, Ho CT, et al. Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine. J Agric Food Chem. 2003;51:5695–702.10.1021/jf030148cSearch in Google Scholar PubMed
[22] Zehentbauer G, Grosch W. Crust aroma of baguettes. I. Key odorants of baguettes prepared in two different ways. J Cereal Sci. 1998;28:81–92.10.1006/jcrs.1998.0184Search in Google Scholar
[23] Pico J, Bernal J, Gómez M. Wheat bread aroma compounds in crumb and crust: a review. Food Res Int. 2015;75:200–15.10.1016/j.foodres.2015.05.051Search in Google Scholar PubMed
[24] Yajima I, Yanai T, Nakamura M, Sakakibara H, Uchida H, Hayashi K. Volatile flavor compounds of boiled buckwheat flour. J Agric Chem Soc Jpn. 1983;47:729–38.10.1080/00021369.1983.10865724Search in Google Scholar
[25] Mattiolo E, Licciardello F, Lombardo GM, Muratore G, Anastasi U. Volatile profiling of durum wheat kernels by HS–SPME/GC–MS. Eur Food Res Technol. 2016;243:147–55.10.1007/s00217-016-2731-zSearch in Google Scholar
[26] Salim Ur R, Paterson A, Piggott JR. Flavour in sourdough breads: a review. Trends Food Sci Technol. 2006;17:557–66.10.1016/j.tifs.2006.03.006Search in Google Scholar
Supplementary Material
The online version of this article offers supplementary material (DOI:https://doi.org/10.1515/ijfe-2019-0252).
© 2019 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Critical Review
- Significance of Temperature and Humidity Control for Agricultural Products Storage: Overview of Conventional and Advanced Options
- Articles
- Safe and Complete Extraction of Astaxanthin from Haematococcus pluvialis by Efficient Mechanical Disruption of Cyst Cell Wall
- Analysis of Volatile Compounds from Wheat Flour in the Heating Process
- Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile
- Numerical Modeling of Air Flow in a Cabinet Dryer Equipped by Deflector Plates
- Effects of Microwave and Cold Plasma Assisted Hydrodistillation on Lemon Peel Oil Extraction
- A Culture-Independent Method for Enumeration of Viable Load of Lactobacillus acidophilus NCFM by using Real-Time PCR
Articles in the same Issue
- Critical Review
- Significance of Temperature and Humidity Control for Agricultural Products Storage: Overview of Conventional and Advanced Options
- Articles
- Safe and Complete Extraction of Astaxanthin from Haematococcus pluvialis by Efficient Mechanical Disruption of Cyst Cell Wall
- Analysis of Volatile Compounds from Wheat Flour in the Heating Process
- Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile
- Numerical Modeling of Air Flow in a Cabinet Dryer Equipped by Deflector Plates
- Effects of Microwave and Cold Plasma Assisted Hydrodistillation on Lemon Peel Oil Extraction
- A Culture-Independent Method for Enumeration of Viable Load of Lactobacillus acidophilus NCFM by using Real-Time PCR