| Institution: | 1. Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA;2. Food Science & Technology, University of Georgia, Griffin, GA 30223, USA;3. Jiangnan University, Wuxi, Jiangsu, China;1. Department of Food Technology, West Pomeranian University of Technology in Szczecin, Poland;2. Department of Animal Food Technology, Wroc?aw University of Economics, Poland;1. Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain;2. Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Portici, 80055 Naples, Italy;1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100083, China;2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;3. National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China;4. Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China;5. Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China;6. Bayin Guoleng Vocational and Technical College, Korla 841000, China |
| Abstract: | 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. |
