Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS

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Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS. / Pico, Joana; Hansen, Åse Solvej; Petersen, Mikael Agerlin.

In: Journal of Cereal Science, Vol. 76, 2017, p. 280-288.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Pico, J, Hansen, ÅS & Petersen, MA 2017, 'Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS', Journal of Cereal Science, vol. 76, pp. 280-288. https://doi.org/10.1016/j.jcs.2017.07.004

APA

Pico, J., Hansen, Å. S., & Petersen, M. A. (2017). Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS. Journal of Cereal Science, 76, 280-288. https://doi.org/10.1016/j.jcs.2017.07.004

Vancouver

Pico J, Hansen ÅS, Petersen MA. Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS. Journal of Cereal Science. 2017;76:280-288. https://doi.org/10.1016/j.jcs.2017.07.004

Author

Pico, Joana ; Hansen, Åse Solvej ; Petersen, Mikael Agerlin. / Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS. In: Journal of Cereal Science. 2017 ; Vol. 76. pp. 280-288.

Bibtex

@article{02a46cfc7bc440769564ff0ac749260a,
title = "Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS",
abstract = "The aroma of gluten-free bread has been considered of lower quality than that of the common wheat bread. With the aim of improving the aroma of gluten-free bread, the volatile profiles of the crumb of gluten-free breads made from rice, teff, buckwheat, amaranth and quinoa flours as well as corn starch, respectively, were evaluated. Wheat bread was used as a reference and dynamic headspace extraction together with GC/MS was employed. It was found that the whole grain breads, made with teff, quinoa and amaranth flours, presented a stronger aroma with higher number of important aroma contributors. Rice bread was characterised by the highest levels in nonanal and 2,4-decadienal and corn starch bread by 2,3-pentanedione and 2-furaldehyde. Teff presented the highest abundance of ethyl hexanoate and ethyl nonanoate, but also of alcohols and aldehydes from lipid oxidation. Quinoa and amaranth were classified by the highest content in Strecker and Ehrlich aldehydes as well as 1-propanol, 2-methyl-1-propanol, 3-methyl-1-butanol or 3-hydroxy-2-butanone from fermentation. Corn starch bread was the closest to wheat bread in the PCA due to the highest content mainly in 2,3-butanedione and furfural as well as the lowest contents in 1-propanol, 1-hexanol and pentanal.",
keywords = "Dynamic headspace extraction, Gas chromatography/mass spectrometry, Gluten-free bread crumb, Volatile compounds",
author = "Joana Pico and Hansen, {{\AA}se Solvej} and Petersen, {Mikael Agerlin}",
year = "2017",
doi = "10.1016/j.jcs.2017.07.004",
language = "English",
volume = "76",
pages = "280--288",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS

AU - Pico, Joana

AU - Hansen, Åse Solvej

AU - Petersen, Mikael Agerlin

PY - 2017

Y1 - 2017

N2 - The aroma of gluten-free bread has been considered of lower quality than that of the common wheat bread. With the aim of improving the aroma of gluten-free bread, the volatile profiles of the crumb of gluten-free breads made from rice, teff, buckwheat, amaranth and quinoa flours as well as corn starch, respectively, were evaluated. Wheat bread was used as a reference and dynamic headspace extraction together with GC/MS was employed. It was found that the whole grain breads, made with teff, quinoa and amaranth flours, presented a stronger aroma with higher number of important aroma contributors. Rice bread was characterised by the highest levels in nonanal and 2,4-decadienal and corn starch bread by 2,3-pentanedione and 2-furaldehyde. Teff presented the highest abundance of ethyl hexanoate and ethyl nonanoate, but also of alcohols and aldehydes from lipid oxidation. Quinoa and amaranth were classified by the highest content in Strecker and Ehrlich aldehydes as well as 1-propanol, 2-methyl-1-propanol, 3-methyl-1-butanol or 3-hydroxy-2-butanone from fermentation. Corn starch bread was the closest to wheat bread in the PCA due to the highest content mainly in 2,3-butanedione and furfural as well as the lowest contents in 1-propanol, 1-hexanol and pentanal.

AB - The aroma of gluten-free bread has been considered of lower quality than that of the common wheat bread. With the aim of improving the aroma of gluten-free bread, the volatile profiles of the crumb of gluten-free breads made from rice, teff, buckwheat, amaranth and quinoa flours as well as corn starch, respectively, were evaluated. Wheat bread was used as a reference and dynamic headspace extraction together with GC/MS was employed. It was found that the whole grain breads, made with teff, quinoa and amaranth flours, presented a stronger aroma with higher number of important aroma contributors. Rice bread was characterised by the highest levels in nonanal and 2,4-decadienal and corn starch bread by 2,3-pentanedione and 2-furaldehyde. Teff presented the highest abundance of ethyl hexanoate and ethyl nonanoate, but also of alcohols and aldehydes from lipid oxidation. Quinoa and amaranth were classified by the highest content in Strecker and Ehrlich aldehydes as well as 1-propanol, 2-methyl-1-propanol, 3-methyl-1-butanol or 3-hydroxy-2-butanone from fermentation. Corn starch bread was the closest to wheat bread in the PCA due to the highest content mainly in 2,3-butanedione and furfural as well as the lowest contents in 1-propanol, 1-hexanol and pentanal.

KW - Dynamic headspace extraction

KW - Gas chromatography/mass spectrometry

KW - Gluten-free bread crumb

KW - Volatile compounds

U2 - 10.1016/j.jcs.2017.07.004

DO - 10.1016/j.jcs.2017.07.004

M3 - Journal article

AN - SCOPUS:85023619229

VL - 76

SP - 280

EP - 288

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

ER -

ID: 182966580