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Please use this identifier to cite or link to this item: http://uvadoc.uva.es/handle/10324/28703
Title: Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology
Authors: Picó, Joana
Antolín, Beatriz
Román, Laura
Gómez, Manuel
Bernal, José
Issue Date: 2018
Publisher: Elsevier
Citation: Food Research International, 106:686-695
Abstract: The aroma of bread crust, as one of the first characteristics perceived, is essential for bread acceptance. However, gluten-free bread crusts exhibit weak aroma. A SPME-GC/QTOF methodology was optimised with PCA and RSM and validated for the quantification of 44 volatile compounds in bread crust, extracting 0.75 g of crust at 60°C for 51 min. LODs ranged between 3.60-1760 µgKg-1, all the R2 were higher than 0.99 and %RSD for precision and %Er for accuracy were lower than 9% and 12%, respectively. A commercial wheat bread crust was quantified, and furfural was the most abundant compound. Bread crusts of wheat starch and of japonica rice, basmati rice and teff flours were also quantified. Teff flour and wheat starch crusts were very suitable for improving gluten-free bread crust aroma, due to their similar content in 2-acetyl-1-pyrroline and 4-hydroxy-2,5-dimethyl-3(2H)-furanone compared to wheat flour crust and also for their high content in pyrazines.
Peer Review: SI
DOI: 10.1016/j.foodres.2018.01.048
Language: spa
URI: http://uvadoc.uva.es/handle/10324/28703
Rights: info:eu-repo/semantics/openAccess
Appears in Collections:DEP42 - Artículos de revista

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