Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour

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

Standard

Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour. / Bredie, W. L. P.; Mottram, D. S.; Guy, R. C. E.

In: Journal of Agricultural and Food Chemistry, Vol. 50, No. 5, 2002, p. 1118-1125.

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

Harvard

Bredie, WLP, Mottram, DS & Guy, RCE 2002, 'Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour', Journal of Agricultural and Food Chemistry, vol. 50, no. 5, pp. 1118-1125. https://doi.org/10.1021/jf0111662

APA

Bredie, W. L. P., Mottram, D. S., & Guy, R. C. E. (2002). Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour. Journal of Agricultural and Food Chemistry, 50(5), 1118-1125. https://doi.org/10.1021/jf0111662

Vancouver

Bredie WLP, Mottram DS, Guy RCE. Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour. Journal of Agricultural and Food Chemistry. 2002;50(5):1118-1125. https://doi.org/10.1021/jf0111662

Author

Bredie, W. L. P. ; Mottram, D. S. ; Guy, R. C. E. / Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour. In: Journal of Agricultural and Food Chemistry. 2002 ; Vol. 50, No. 5. pp. 1118-1125.

Bibtex

@article{57f6c7d0a1bb11ddb6ae000ea68e967b,
title = "Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour",
abstract = "Extrusion temperature (120, 135, and 150 °C) and quantity of added sodium hydroxide (0, 3, and 6 g/kg feedstock) were used as variables to study flavor generation in extrusion cooking of wheat flour. In total, 127 volatile components were identified in the extrudates, of which 51 contained sulfur. The levels of pyrroles, thiophenes, thiophenones, thiapyrans, and thiazolines increased at higher extrusion temperatures, whereas furans and aldehydes decreased. The addition of sodium hydroxide also affected the formation of volatile compounds. However, thiophenes, thiophenones, polythiacycloalkanes, thiazoles, thiazolines, pyrroles, and some pyrazines tended to increase with the more alkaline extrusion conditions. Some compounds from lipid−Maillard interactions were identified in the extrudates. Analysis of the volatile components by gas chromatography−olfactometry showed sulfur- and nitrogen-sulfur-containing heterocycles as possible contributors to the sulfury and rubbery odors observed in extrudates produced at the higher temperature and more alkaline conditions.",
author = "Bredie, {W. L. P.} and Mottram, {D. S.} and Guy, {R. C. E.}",
year = "2002",
doi = "10.1021/jf0111662",
language = "English",
volume = "50",
pages = "1118--1125",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "5",

}

RIS

TY - JOUR

T1 - Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour

AU - Bredie, W. L. P.

AU - Mottram, D. S.

AU - Guy, R. C. E.

PY - 2002

Y1 - 2002

N2 - Extrusion temperature (120, 135, and 150 °C) and quantity of added sodium hydroxide (0, 3, and 6 g/kg feedstock) were used as variables to study flavor generation in extrusion cooking of wheat flour. In total, 127 volatile components were identified in the extrudates, of which 51 contained sulfur. The levels of pyrroles, thiophenes, thiophenones, thiapyrans, and thiazolines increased at higher extrusion temperatures, whereas furans and aldehydes decreased. The addition of sodium hydroxide also affected the formation of volatile compounds. However, thiophenes, thiophenones, polythiacycloalkanes, thiazoles, thiazolines, pyrroles, and some pyrazines tended to increase with the more alkaline extrusion conditions. Some compounds from lipid−Maillard interactions were identified in the extrudates. Analysis of the volatile components by gas chromatography−olfactometry showed sulfur- and nitrogen-sulfur-containing heterocycles as possible contributors to the sulfury and rubbery odors observed in extrudates produced at the higher temperature and more alkaline conditions.

AB - Extrusion temperature (120, 135, and 150 °C) and quantity of added sodium hydroxide (0, 3, and 6 g/kg feedstock) were used as variables to study flavor generation in extrusion cooking of wheat flour. In total, 127 volatile components were identified in the extrudates, of which 51 contained sulfur. The levels of pyrroles, thiophenes, thiophenones, thiapyrans, and thiazolines increased at higher extrusion temperatures, whereas furans and aldehydes decreased. The addition of sodium hydroxide also affected the formation of volatile compounds. However, thiophenes, thiophenones, polythiacycloalkanes, thiazoles, thiazolines, pyrroles, and some pyrazines tended to increase with the more alkaline extrusion conditions. Some compounds from lipid−Maillard interactions were identified in the extrudates. Analysis of the volatile components by gas chromatography−olfactometry showed sulfur- and nitrogen-sulfur-containing heterocycles as possible contributors to the sulfury and rubbery odors observed in extrudates produced at the higher temperature and more alkaline conditions.

U2 - 10.1021/jf0111662

DO - 10.1021/jf0111662

M3 - Journal article

VL - 50

SP - 1118

EP - 1125

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 5

ER -

ID: 7798006