Huijuan Sun, Baosong Wang, Haina Gao, Huanlu Song, Xu Huang, Wanli Qiang, Xinyu Wang, Ruixue Zhang, Yan Li
{"title":"Characterisation of aroma-active compounds in wheat flour by molecular sensory science","authors":"Huijuan Sun, Baosong Wang, Haina Gao, Huanlu Song, Xu Huang, Wanli Qiang, Xinyu Wang, Ruixue Zhang, Yan Li","doi":"10.1111/ijfs.17361","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>Four different extraction methods were used to extract aroma compounds from flour. It was found that dynamic headspace sampling (DHS) was a better method for extracting aroma-active compounds in flour. Hexanal, decanal, butanoic acid, 2,3-pentanedione, 2-acetyl-1-pyrrolinoline, and 3-octen-2-one were found to be the important aroma-active compounds in flour by olfaction (O) in two-dimensional gas chromatography–olfactometry–mass spectrometry (GC×GC-O-MS). Dynamic headspace dilution analysis (DHDA), odour activity value (OAV), recombination and omission experiment further verified that these compounds can roughly simulate the overall aroma profile of flour. In this study, we determined the aroma-active compounds in flour by molecular sensory science to improve the sensory preference of flour and enhance the quality of flour aroma, which will provide analytical ideas for future research on flour aroma and improve the production process.</p>\n </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2024-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17361","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Four different extraction methods were used to extract aroma compounds from flour. It was found that dynamic headspace sampling (DHS) was a better method for extracting aroma-active compounds in flour. Hexanal, decanal, butanoic acid, 2,3-pentanedione, 2-acetyl-1-pyrrolinoline, and 3-octen-2-one were found to be the important aroma-active compounds in flour by olfaction (O) in two-dimensional gas chromatography–olfactometry–mass spectrometry (GC×GC-O-MS). Dynamic headspace dilution analysis (DHDA), odour activity value (OAV), recombination and omission experiment further verified that these compounds can roughly simulate the overall aroma profile of flour. In this study, we determined the aroma-active compounds in flour by molecular sensory science to improve the sensory preference of flour and enhance the quality of flour aroma, which will provide analytical ideas for future research on flour aroma and improve the production process.
期刊介绍:
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.