کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5762357 | 1624887 | 2017 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Determination of volatile compounds in heat-treated straight-grade flours from normal and waxy wheats
ترجمه فارسی عنوان
تعیین ترکیبات فرار در آردهای مستمر درجه حرارتی از گندم نرم و موم
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کلمات کلیدی
SKCSLRITICNISTWaxy wheat flourSPMEtotal ion countGC/MS - GC / MSsolid-phase microextraction - بیوفیزیک جامد فازVolatile compounds - ترکیبات فرارlinear retention indices - شاخص های نگهداری خطیgas chromatography–mass spectrometry - طیف سنجی جرم کروماتوگرافی گازNational Institute of Standards and Technology - موسسه ی ملی استانداردها و تکنولوژیDry heating - گرمایش خشکSingle Kernel Characterization System - یک سیستم مشخصه هسته ای
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
چکیده انگلیسی
Volatile compounds formed during heat-treatment of wheat flour influence the application of treated flour. In this study, normal and waxy hard wheat flours before and after dry-heat treatment were subjected to headspace analysis by solid-phase microextraction of volatiles followed gas chromatography-mass spectrometry (GC/MS). The untreated waxy wheat flour contained higher levels of odor-active compounds than normal wheat flour including aldehydes, alcohols, furans, and ketones. Lipid oxidation appears to play major role in producing such odor compounds. Heat treatments, depending on the severity, alter the profile of volatile compounds. Low temperature (100-110 °C) treatments effectively eliminated cereal odor (aldehyde) and did not introduce additional odors, providing a possible way to produce low-odor flours. Heat treatments at 120 °C and higher temperatures elevated the content of pyrazines, furans, and sulfur-containing compounds which together gave a roasty aroma to the flours. Considering organoleptic properties, treatments of flours at 140 °C was superior to 160 °C. The waxy wheat flour was more prone to produce odor-active compounds than normal wheat flour during the same heat treatment.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 75, May 2017, Pages 77-83
Journal: Journal of Cereal Science - Volume 75, May 2017, Pages 77-83
نویسندگان
Jianteng Xu, Wenbin Zhang, Koushik Adhikari, Yong-Cheng Shi,