Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology. (April 2018)

• Record Type: Journal Article
• Authors: Pico, Joana; Antolín, Beatriz; Román, Laura; Gómez, Manuel; Bernal, José
• Is Part Of: Food research international. Volume 106(2018)
• Page Start: 686
• Page End: 695
• Publication Date: 2018-04
• Subjects: 2-ACPY 2-acetyl-1-pyrroline -- CAR carboxen -- CCD central composite design -- D desirability function -- DVB divinylbenzene -- DOE design of experiments -- FD flavour dilution factor -- GC/QTOF gas chromatography/quadrupole-time of flight -- HPMC hydroxyl propyl methyl cellulose -- LOD limit of detection -- LOQ limit of quantification -- MSA method of standard addition -- OT odour threshold -- PA polyacrylate -- PC principal component -- PCA principal component analysis -- PDMS polydimethylsiloxane -- R2 coefficient of determination -- Re relative error -- RSD relative standard deviation -- RSM response surface method -- SPME solid-phase microextraction; Volatile compounds -- SPME-GC/QTOF -- Bread crust -- Gluten-free bread -- PCA -- RSM; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.01.048
• Languages: English
• ISSNs: 0963-9969

Abstract

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 and 1760 μg Kg −1, all the R 2 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. Graphical abstract: Unlabelled Image Highlights: A SPME-GC/QTOF method was developed and optimised for analysing bread crust aroma. SPME conditions implied 0.75 g of crust sample extracted at 60 °C for 51 min. The proposed SPME-GC/QTOF methodology was sensible, precise, accurate and linear. Furfural was the most abundant compound in commercial wheat bread crust. Teff and wheat starch crusts showed contents of 2-ACPY close to wheat crust.