Comprehensive metabolite analysis of wheat dough in a continuous heating process. (March 2022)

• Record Type: Journal Article
• Authors: Cheng, Kunya; Wang, Binchen; Xiao, Lin; Bao, Yuxiang; Xu, Xianbing; Zhang, Sufang; Liu, Zhaofang; Dong, Liang
• Is Part Of: Food research international. Volume 153(2022)
• Publication Date: 2022-03
• Subjects: Metabolite analysis -- Wheat dough -- Heating process -- Volatile compounds; 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.2022.110972
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Comprehensive metabolite analysis was performed by GC/MS during wheat dough heating. Thirty-five volatile compounds and sixty-four non-volatile compounds are identified. PCA results demonstrated that metabolic changes were a time-dependent process during heating, and most volatile and non-volatile polar metabolites contributed the heating time-driven changes. Highlights: Comprehensive metabolite analysis was performed by GC/MS during wheat dough heating. Thirty-five volatile compounds and sixty-four non-volatile compounds are identified. PCA results demonstrate metabolic changes is a time-dependent process during heating. Most volatile and non-volatile polar metabolites contributed the heating time-driven changes. Abstract: Comprehensive metabolite analysis was carried out by gas chromatography combined with mass spectrometry to investigate the time-dependent metabolic changes during wheat dough heating. Thirty-five volatile metabolites comprising alcohols, ketones, aldehydes, aromatic compounds, furans, acids and esters were identified. Sixty-four non-volatile metabolites, which covered a broad spectrum of polar and non-polar constituents, were also identified and quantified. Results showed that the content of most volatile metabolites increased during heating. Meanwhile, the levels of non-volatile polar metabolites, such as sugar and amino acid, increased and the levels of non-volatile non-polar metabolites decreased or remained constant, including fatty acid methyl ester and free fatty acids. PCA results demonstrated that metabolic changes could be reflected by time-dependent shifts in the PCA loading scores during heating. Analysis of the loadings further showed that most volatile metabolites and non-volatile polar metabolites were the major contributors of the heating time-driven changes during heating. Furthermore, lipid oxidation mainly occurred in the residues of oleic acid and linoleic acid of triglycerides.