RT info:eu-repo/semantics/article
T1 Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology
A1 Pico Carbajo, Joana
A1 Antolín Puebla, Beatriz
A1 Roman Rivas, Laura
A1 Gómez Pallarés, Manuel
A1 Bernal del Nozal, José
AB 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.
PB Elsevier
YR 2018
FD 2018
LK http://uvadoc.uva.es/handle/10324/28703
UL http://uvadoc.uva.es/handle/10324/28703
LA spa
NO Food Research International, 106:686-695
DS UVaDOC
RD 22-dic-2024