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首页> 外文期刊>Journal of mass spectrometry: JMS >Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten‐free breads by direct PTR‐ToF‐MS and fast‐GC‐PTR‐ToF‐MS
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Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten‐free breads by direct PTR‐ToF‐MS and fast‐GC‐PTR‐ToF‐MS

机译：通过直接PTR-TOF-MS和FAST-GC-PTR-TOF-MS分析不同烘焙和烤面包肉面包的挥发性有机化合物

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Abstract > Proton transfer reaction (PTR)‐time of fight (ToF)‐mass spectrometry (MS) has been recently employed as a quick, easy, and sensitive alternative to gas chromatography MS for the analysis of volatile compounds in food. In the present work, PTR‐ToF‐MS was applied to the characterization of the volatile profiles of the baked and toasted crumbs and crusts of 5 gluten‐free breads elaborated with quinoa, teff, and rice flours as well as corn and wheat starches and wheat bread as a control samples. Two hundred fifty‐nine peaks ( m / z ) were detected, 86 peaks were tentatively identified, and 56 volatile compounds were selected as important contributors to bread aroma. Fast gas chromatography PTR‐ToF‐MS analyses were performed with 42 standards to identify them in the baked crumbs and crusts, 18 of them being present in all the samples. From the baked samples, it was concluded that quinoa crust was the 1 with higher volatile compound in high abundance, characterized by volatile compounds from fermentation, lipid oxidation, 2‐acetyl‐1‐pyrroline, and diethyl‐pyrazines, while wheat crust was characterized by the highest content in furan derivatives. The toasting time led to crust samples with an increased content in all the volatile compounds: Quinoa crust was now characterized by the highest content in all the pyrazines and furan derivatives, while starches were distinguished by the highest abundance in 2‐acetyl‐1‐pyrroline and diethyl‐pyrazines. Neither the baked crumbs nor the toasted crumbs presented the highest content in none of the volatile compounds. Therefore, it was concluded that quinoa flour can be a suitable alternative for the elaboration of baked and toasted breads due to the high content of pleasant volatile compounds from fermentation, the key volatil </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> <div class="translation abstracttxt"> <span class="zhankaihshouqi fivelineshidden" id="abstract"> <span>机译：</span><Abstract XMLNS =“http://www.wiley.com/namespaces/wiley”type =“main”xml：lang =“es”> <title type =“main”>抽象</ title> >质子传输最近使用反应（PTR） - 用于抗击（TOF） - 微量光谱法（MS）作为气相色谱MS的快速，简便，敏感的替代方法，用于分析食品中的挥发性化合物。在本作本作中，PTR-TOF-MS被应用于烘焙和烤面包屑的挥发性曲线的表征，以及用奎奴亚藜，Teff和米粉以及玉米和小麦淀粉和玉米和小麦淀粉和玉米和小麦淀粉的壳体挥发性面包片的表征。小麦面包作为对照样品。检测到二百五十九个峰（ m </ i> / z </ i>），暂时鉴定出86个峰，并选择56种挥发性化合物作为面包芳瘤的重要贡献者。快速气相色谱PTR-TOF-MS分析进行了42个标准，以识别它们在烘焙的面包屑和外壳中，其中18个存在于所有样品中。从烘焙样品中得出结论，奎奴亚藜壳是高丰度挥发性化合物的1，其特征在于来自发酵，脂氧化，2-乙酰基-1-吡咯啉和二乙基 - 吡嗪的挥发性化合物，而小麦地壳的特征在于通过呋喃衍生品的最高内容。敬酒时间导致了所有挥发性化合物中含量增加的地壳样品：藜果壳现在的特征在于所有吡嗪和呋喃衍生物中的最高含量，而淀粉以2-乙酰基-1-吡咯啉中的最高丰度区分。和二乙基吡嗪。烤面包屑和烤面屑都不呈现出挥发性化合物中的最高含量。因此，得出结论是，由于来自发酵的愉悦挥发性化合物的高含量，藜麦面粉可以是制定烘焙和烤面包的合适替代方案。关键的挥发性 </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> </div> <div class="record"> <h2 class="all_title" id="enpatent33" >著录项</h2> <ul> <li> <span class="lefttit">来源</span> <div style="width: 86%;vertical-align: text-top;display: inline-block;"> <a href='/journal-foreign-34906/'>《Journal of mass spectrometry: JMS》</a> <b style="margin: 0 2px;">|</b><span>2018年第9期</span><b style="margin: 0 2px;">|</b><span>共10页</span> </div> </li> <li> <div class="author"> <span class="lefttit">作者</span> <p id="fAuthorthree" class="threelineshidden zhankaihshouqi"> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Pico Joana&option=202" target="_blank" rel="nofollow">Pico Joana;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Khomenko Iuliia&option=202" target="_blank" rel="nofollow">Khomenko Iuliia;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Capozzi Vittorio&option=202" target="_blank" rel="nofollow">Capozzi Vittorio;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Navarini Luciano&option=202" target="_blank" rel="nofollow">Navarini Luciano;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Bernal José&option=202" target="_blank" rel="nofollow">Bernal José;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Gómez Manuel&option=202" target="_blank" rel="nofollow">Gómez Manuel;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Biasioli Franco&option=202" target="_blank" rel="nofollow">Biasioli Franco;</a> </p> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zkzz" style="display: none;">展开▼</span> </div> </li> <li> <div style="display: flex;"> <span class="lefttit">作者单位</span> <div style="position: relative;margin-left: 3px;max-width: 639px;"> <div class="threelineshidden zhankaihshouqi" id="fOrgthree"> <p>IU Cinquima Analytical Chemistry GroupUniversity of ValladolidPaseo de Belén Street 7 E‐47011 Valladolid Spain;</p> <p>Research and Innovation CentreFondazione Edmund Machvia E. Mach 1 San Michele all'Adige Italy;</p> <p>Department of Agriculture Food and Environment SciencesUniversity of FoggiaNapoli Street 25 E‐71122 Foggia Italy;</p> <p>IllycaffèS.p.a ViaFlavia 110 34147 Trieste Italy;</p> <p>IU Cinquima Analytical Chemistry GroupUniversity of ValladolidPaseo de Belén Street 7 E‐47011 Valladolid Spain;</p> <p>Food Technology Area ETS Ingenierías AgrariasUniversity of ValladolidMadrid Avenue 57 E‐34071 Palencia Spain;</p> <p>Research and Innovation CentreFondazione Edmund Machvia E. Mach 1 San Michele all'Adige Italy;</p> </div> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zhdw" style="display: none;">展开▼</span> </div> </div> </li> <li > <span class="lefttit">收录信息</span> <span style="width: 86%;vertical-align: text-top;display: inline-block;"></span> </li> <li> <span class="lefttit">原文格式</span> <span>PDF</span> </li> <li> <span class="lefttit">正文语种</span> <span>eng</span> </li> <li> <span class="lefttit">中图分类</span> <span><a href="https://www.zhangqiaokeyan.com/clc/1187.html" title="分析化学">分析化学;</a></span> </li> <li class="antistop"> <span class="lefttit">关键词</span> <p style="width: 86%;vertical-align: text-top;"> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=volatile compounds&option=203" rel="nofollow">volatile compounds;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=gluten‐free bread&option=203" rel="nofollow">gluten‐free bread;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=crumb&option=203" rel="nofollow">crumb;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=crust&option=203" rel="nofollow">crust;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=PTR‐MS&option=203" rel="nofollow">PTR‐MS;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=fast‐GC&option=203" rel="nofollow">fast‐GC;</a> </p> <div class="translation"> 机译：挥发性化合物;无麸质面包;面包屑;PTR-MS;FAST-GC; </div> </li> <li> <span class="lefttit">入库时间</span> <span>2022-08-20 09:31:26</span> </li> </ul> </div> </div> <div class="literature cardcommon"> <div class="similarity "> <h3 class="all_title" id="enpatent66">相似文献</h3> <div class="similaritytab clearfix"> <ul> <li class="active" >外文文献</li> <li >中文文献</li> <li >专利</li> </ul> </div> <div class="similarity_details"> <ul > <li> <div> <b>1. </b><a class="enjiyixqcontent" 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