Aroma Compounds in Buckwheat (Fagopyrum esculentum Moench) Groats, Flour, Bran, and Husk

Abstract

Buckwheat is a pseudocereal with a strong characteristic aroma. Compounds responsible for the aroma of buckwheat groats were recently identified, but the distribution of aromatic compounds between different fractions of the buckwheat kernel (flour, bran, and husk) is not yet known. In this study, the composition of aromatic compounds in buckwheat seed fractions was investigated and compared to the composition of aromatic compounds in groats produced from the same batch of buckwheat seeds. Volatiles from each sample were extracted with simultaneous distillation/extraction with a Likens‐Nickerson apparatus. Extracts were analyzed by gas chromatography coupled with mass spectrometry (GC‐MS) with electron ionization. Apart from the aroma molecules present in all fractions, compounds that are present only in flour or bran, but not in groats, were also found. Furthermore, some compounds were identified only in buckwheat groats but not in buckwheat flour or bran [octanal, (E,E)‐2,4‐heptadienal, (E)‐2‐decenal, and (E,E)‐2,4‐decadienal], others were identified only in husks [(E)‐2‐hexenal, heptanal, (E,E)‐2,4‐hexadienal, phenylacetaldehyde, and alpha‐bisabolol].

Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography‐Mass Spectrometry

“…Aroma compounds in common buckwheat were indentified and quantified with gas chromatography‐mass spectrometry (GC‐MS) (Janeš and others 2009). There were great differences between the profiles of aromatic compounds in different milling fractions obtained from common buckwheat seeds (Janeš and others 2010). Janeš and Kreft (2008) reported that salicylaldehyde was a characteristic aroma component of common buckwheat groats.…”

Volatile Profiles of 13 Foxtail Millet Commercial Cultivars (Setaria italica Beauv.) from China

“…These were responsible for green/woody odor, suggesting that they make great contributions to the flavor of foxtail millet. (E)-2-Nonenal and (E,E)-2,4-decadienal, which are responsible for the frying odor and green odor, have been reported to be particularly important odorants in buckwheat, in which they showed OAVs of 242 and 4,523, respectively (Janeš et al 2010). (E,E)-2,4-Decadienal in XG, whose OAV was 0, should be noted.…”

“…These compounds play a critical role in foxtail millet flavor and are the characteristic aroma compounds of foxtail millet. (E)-2-Nonenal and (E,E)-2,4-decadienal, which are responsible for the frying odor and green odor, have been reported to be particularly important odorants in buckwheat, in which they showed OAVs of 242 and 4,523, respectively (Janeš et al 2010). As shown in Table II, aldehydes made up the largest group of odor-active volatiles.…”

“…The compounds responsible for flavor travel to the nose during consumption and stimulate the olfactory receptors in the nasal cavity (Linforth and Taylor 1993). The volatile compounds that produce the characteristic aroma of cereal depend on the cereal variety (Jezussek et al 2002;Widjaja et al 1996aWidjaja et al , 1996bCramer et al 2005;Yang et al 2008aYang et al , 2008bBryant and McClung 2011), preharvest conditions (Park et al 2001;Champagne et al 2004), storage conditions (Widjaja et al 1996a(Widjaja et al , 1996bMazza et al 1999;Wongpornchai et al 2004;Laohakunjit and Kerdchoechuen 2007), and processing (Janeš et al 2010;Liu and Yang 2011;Wu et al 2011). Studies have shown that aldehydes, alcohols, ketones, benzene derivatives, hydrocarbons, and acids are the volatile compounds of foxtail millet.…”

Chemical compositions of the volatile extracts from seeds of Dendranthema nankingense and Borago officinalis

“…Of these compounds, hexanal, 1-hexanol, nonanal, and 1-octen-3-ol have also been reported in poppy seeds and groats [38,39]. Hexanal is particularly abundant in both seeds.…”