Yang Zhong, Gexing Zhang, Fangqin Zhang, Shuting Lin, Mei Wang, Yue Sun, Jin Liang, Xueling Li
{"title":"利用电子鼻和气相色谱-质谱分析不同干燥方法对小麦胚芽风味特征的影响","authors":"Yang Zhong, Gexing Zhang, Fangqin Zhang, Shuting Lin, Mei Wang, Yue Sun, Jin Liang, Xueling Li","doi":"10.1016/j.jcs.2024.103930","DOIUrl":null,"url":null,"abstract":"<div><p>The impact of hot-air drying (HA) and microwave-hot-air drying (MHA) on aroma components and free amino acids (FAAs) in wheat germ (WG) were investigated.</p><p>It was found that drying treatment improved the rancidity odor of WG, and MHA is better than HA. A total of 56 volatile compounds were identified in WG following different treatments, with 20 compounds identified as key differential compounds, and 13 key compounds were further screened based on the relative odor activity value (ROAV) > 1. Compared with HA, MHA accelerated the conversion of alcohols to aldehydes in WG, resulting in a more intense aroma and enhanced freshness and sweetness, but with an increase in bitter amino acids. Glutamic acid (Glu) exhibited a negative correlation with five aroma substances, while lysine (Lys) and arginine (Arg) were significantly negatively correlated with six and four aroma substances, respectively. The above results indicate that 2 types of drying have an impact on WG flavours, these findings offer valuable insights for the development and utilization of wheat germ, providing a reference for further exploration in this field.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":null,"pages":null},"PeriodicalIF":3.9000,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The effects of different drying methods on the flavor profile of wheat germ using E-nose and GC-IMS\",\"authors\":\"Yang Zhong, Gexing Zhang, Fangqin Zhang, Shuting Lin, Mei Wang, Yue Sun, Jin Liang, Xueling Li\",\"doi\":\"10.1016/j.jcs.2024.103930\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The impact of hot-air drying (HA) and microwave-hot-air drying (MHA) on aroma components and free amino acids (FAAs) in wheat germ (WG) were investigated.</p><p>It was found that drying treatment improved the rancidity odor of WG, and MHA is better than HA. A total of 56 volatile compounds were identified in WG following different treatments, with 20 compounds identified as key differential compounds, and 13 key compounds were further screened based on the relative odor activity value (ROAV) > 1. Compared with HA, MHA accelerated the conversion of alcohols to aldehydes in WG, resulting in a more intense aroma and enhanced freshness and sweetness, but with an increase in bitter amino acids. Glutamic acid (Glu) exhibited a negative correlation with five aroma substances, while lysine (Lys) and arginine (Arg) were significantly negatively correlated with six and four aroma substances, respectively. The above results indicate that 2 types of drying have an impact on WG flavours, these findings offer valuable insights for the development and utilization of wheat germ, providing a reference for further exploration in this field.</p></div>\",\"PeriodicalId\":15285,\"journal\":{\"name\":\"Journal of Cereal Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.9000,\"publicationDate\":\"2024-05-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Cereal Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0733521024000882\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Cereal Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0733521024000882","RegionNum":2,"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
摘要
研究了热风干燥(HA)和微波-热风干燥(MHA)对小麦胚芽(WG)中香气成分和游离氨基酸(FAA)的影响。研究发现,干燥处理可改善小麦胚芽的酸败气味,MHA的效果优于HA。与 HA 相比,MHA 加快了小麦胚芽中醇向醛的转化,使小麦胚芽的香气更浓郁,新鲜度和甜味增强,但苦味氨基酸增加。谷氨酸(Glu)与 5 种香气物质呈负相关,而赖氨酸(Lys)和精氨酸(Arg)分别与 6 种和 4 种香气物质呈显著负相关。上述结果表明,两种干燥方式对 WG 香味都有影响,这些发现为开发和利用小麦胚芽提供了有价值的见解,为这一领域的进一步探索提供了参考。
The effects of different drying methods on the flavor profile of wheat germ using E-nose and GC-IMS
The impact of hot-air drying (HA) and microwave-hot-air drying (MHA) on aroma components and free amino acids (FAAs) in wheat germ (WG) were investigated.
It was found that drying treatment improved the rancidity odor of WG, and MHA is better than HA. A total of 56 volatile compounds were identified in WG following different treatments, with 20 compounds identified as key differential compounds, and 13 key compounds were further screened based on the relative odor activity value (ROAV) > 1. Compared with HA, MHA accelerated the conversion of alcohols to aldehydes in WG, resulting in a more intense aroma and enhanced freshness and sweetness, but with an increase in bitter amino acids. Glutamic acid (Glu) exhibited a negative correlation with five aroma substances, while lysine (Lys) and arginine (Arg) were significantly negatively correlated with six and four aroma substances, respectively. The above results indicate that 2 types of drying have an impact on WG flavours, these findings offer valuable insights for the development and utilization of wheat germ, providing a reference for further exploration in this field.
期刊介绍:
The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.