In the present work, three volatile Maillard reaction products (maltol, furfuryl alcohol, and furfural) were considered for their supposed ability to act as process markers of dry durum wheat pasta. Hence, a commodity investigation was performed on Made in Italy pasta products and the HS-SPME/GC-MS technique was adopted to detect the target compounds in sixty samples. The analysis of variance (ANOVA) was used to evaluate whether the relative abundance of the flavour compounds can differentiate pasta samples processed through mild technologies (traditional methods) from that submitted to intense thermal stress during their elaboration (industrial methods). Results showed that the analysed products were efficiently discriminated according to their claimed manufacturing method by maltol, furfuryl alcohol, and furfural, which thus can serve as reliable pasta process indicators.
ProCite
RefWorks
Reference Manager
BibTeX
Zotero
EndNote
-
Acquistucci, R. (2000). Influence of Maillard reaction on protein modification and colour development in pasta. Comparison of different drying conditions. LWT — Food Sci. Technol., 33, 48–52.
-
Ames, J.M. (1998). Applications of the Maillard reaction in the food industry. Food Chem., 62, 431–439.
-
Anese, M., Nicoli, M.C., Massini, R. & Lerici, C.R. (1999). Effects of drying processing on the Maillard reaction in pasta. Food Res. Int., 32, 93–199.
-
Barham, P, Skibsted, L.H., Bredie, W.L., Bom Frøst, M., Møller, P.J., Snitkjaer, P. & Mortensen, L.M. (2010). Molecular gastronomy: a new emerging scientific discipline. Chem. Rev., 110, 2313–2365.
-
Beal, A.D. & Mottram, D.S. (1994). Compounds contributing to the characteristic aroma of malted barley. J. Agr. Food Chem., 42, 2880–2884.
-
Beleggia, R., Platani, C., Spano, G., Monteleone, M. & Cattivelli, L. (2009). Metabolic profiling and analysis of volatile composition of durum wheat semolina and pasta. J. Cereal Sci., 49, 301–309.
-
Beleggia, R., Platani, C., Papa, R., Di Chio, A., Barros, E., Mashaba, C., Wirth, J., Fammartino, A., Sautter, C., Conner, S., Rauscher, J., Stewart, D. & Cattivelli, L. (2011). Metabolomics and food processing: From semolina to pasta. J. Agr. Food Chem., 59, 9366–9377.
-
Boccacci Mariani, M., Giannetti, V. & Testani, E. (2014). HS-SPME/GC-MS method to characterise the flavor of Italian pasta: potential application to assess the quality of the products. Food Anal. Method., 7, 64–72.
-
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. J. Agr. Food Chem., 50, 1118–1125.
-
Cavazza, A., Corradini, C., Rinaldi, M., Salvadeo, P., Borromei, C. & Massini, R. (2013). Evaluation of pasta thermal treatment by determination of carbohydrates, furosine, and color indices. Food Bioprocess. Tech., 6, 2721–2731.
-
Dexter, J.E. & Marchylo, B.A. (2001). Recent trends in durum wheat milling and pasta processing: Impact on durum wheat quality requirements. Colloques-INRA, 99, 139–164.
-
Durmaz, G. & Gökmen, V. (2010). Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment. Food Chem., 123, 912–916.
-
Ferrer, E., Alegria, A., Courtois, G. & Farre, R. (2000). High-performance liquid chromatographic determination of Maillard compounds in store-brand and name-brand ultra-high-temperature-treated cows’ milk. J. Chromatogr. A, 881, 599–606.
-
Folkes, D.J. & Gramshaw, J.W. (1977). Volatile constituents of white bread crust. Int. J. Food Sci. Tech., 12, 1–8.
-
Giannetti, V., Boccacci Mariani, M. & Mannino, P. (2013). Furosine as a pasta quality marker: evaluation by an innovative and fast chromatographic approach. J. Food Sci., 78, 994–999.
-
Grimm, C.C., Champagne, E.T. & Oktsuba, K. (2002): Analysis of volatile compounds in the headspace of rice using SPME/GC/MS. -in: Marsili, R. (Ed.) Flavor, fragrance, and odor analysis. Marcel Dekker; New York, NY, USA, pp. 229–248.
-
Jeuring, H.J. & Kuppers, F.J.E.M. (1980). High performance liquid chromatography of furfural and hydroxymethylfurfural in spirits and honey. J. AOAC, 63, 1215–1218.
-
Kataoka, H., Lord, H.L. & Pawliszyn, J. (2000). Applications of solid-phase microextraction in food analysis. J. Chromatogr. A, 880, 35–62.
-
Leonardos, G., Kendall, D. & Barnard, N. (1969). Odour threshold determinations of 53 odorant chemicals. J. Air Pollut. Control Assoc., 19, 91–95.
-
Litchfield, B.J. & Okos, M.R. (1992). Moisture diffusivity in pasta during drying. J. Food Eng., 17, 117–142.
-
Nagy, S. & Randall, V. (1973). Use of furfural content as an index of storage temperature abuse in commercially processed orange juice. J. Agr. Food Chem., 21, 272–275.
-
Ouyang, G. & Pawliszyn, J. (2008). A critical review in calibration methods for solid-phase microextraction. Anal. Chim. Acta, 627, 184–197.
-
Pagnotta, M.A., Blanco, A., Gadaleta, A. & Fares, C. (2005): Functional determinants of grain quality. -in: Royo, C., Nachit, M.M., Di Fonzo, N., Araus, J.L., Pfeiffer, W.H. & Slaferm, G.A. (Eds) Durum wheat breeding. Current approaches and future strategies. Food Products Press, Binghamton, NY, USA, pp. 483–527.
-
Pasqualone, A., Paradiso, V.M., Summo, C., Caponio, F. & Gomes, T. (2014). Influence of drying conditions on volatile compounds of pasta. Food Bioprocess. Tech., 7, 719–731.
-
Pavan, G. (1980). High temperature drying improves pasta quality. Food Eng. Int., 5, 37–39.
-
Pozo-Bayón, M.A., Guichard, E. & Cayot, N. (2006). Flavor control in baked cereal products. Food Rev. Int., 22, 335–379.
-
Resmini, P., Pellegrino, L., Pagani, M.A. & De Noni, I. (1993). Formation of 2-acetyl-3-D-glucopyranosylfuran (glucosylisomaltol) from nonenzymatic browning in pasta drying. Italian J. Food Sci., 5, 341–353.
-
Smuda, M. & Glomb, M.A. (2013). Fragmentation pathways during Maillard-induced carbohydrate degradation. J. Agr. Food Chem., 61, 10198–10208.
-
Sucan, M. & Weerasinghe, D. (2005): Process and reaction flavors: an overview. -in: Weerasinghe, D. & Sucan, M. (Eds) Process and reaction flavors. Recent developments. American Chemical Society, Washington DC, USA, pp. 1–23.
-
Van Boekel, M.A.J.S. (2006). Formation of flavor compounds in the Maillard reaction. Biotechnol. Adv., 24, 230–233.
-
Yaylayan, V.A. & Mandeville, S. (1994). Stereochemical control of maltol formation in Maillard reaction. J. Agr. Food Chem., 42, 771–775.
-
West, R., Seetharaman, K. & Duizer, L.M. (2013). Effect of drying profile and whole grain content on flavor and texture of pasta. J. Cereal Sci., 58, 82–88.
Monthly Content Usage
| Abstract Views | Full Text Views | PDF Downloads | |
|---|---|---|---|
| Sep 2020 | 7 | 0 | 0 |
| Oct 2020 | 2 | 0 | 0 |
| Nov 2020 | 8 | 3 | 0 |
| Dec 2020 | 1 | 0 | 0 |
| Jan 2021 | 5 | 0 | 0 |
| Feb 2021 | 3 | 0 | 0 |
| Mar 2021 | 0 | 0 | 0 |
Copyright Akadémiai Kiadó
AKJournals is the trademark of Akadémiai Kiadó's journal publishing business branch.
Copyright Akadémiai Kiadó AKJournals is the trademark of Akadémiai Kiadó's journal publishing business branch.
Powered by PubFactory