Aromatic and proteomic analyses corroborate the distinction between Mediterranean landraces and modern varieties of durum wheat

Vita, Federico; Taiti, Cosimo; Pompeiano, Antonio; Gu, Zuguang; Presti, Emilio Lo; Whitney, Larisa; Monti, Michele; Miceli, Giuseppe Di; Giambalvo, Dario; Ruisi, Paolo; Guglielminetti, Lorenzo; Mancuso, Stefano

doi:10.1038/srep34619

Cited by 17 publications

(20 citation statements)

References 58 publications

(68 reference statements)

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“…Vita et al . 48 used heated samples of grain and wholemeal (to 60 °C) and reported similar amounts of compounds as the present study, which indicates that some changes in the aromatic profile of wheat can occur at the grinding phase.…”

Section: Discussionsupporting

confidence: 83%

Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads

Ficco

Saia

Beleggia

et al. 2017

Sci Rep

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Smell and aroma are important determinants of consumer acceptance, so gaining deeper insight into bread smell and aroma perception is a research goal. Sixteen combinations of four variables were investigated, to evaluate the contributions of bread chemical and rheological properties and volatile organic compounds (VOCs) towards sensory acceptability of breads: genotypes (landrace vs. modern); types of flour (wholemeal vs. semolina); leavening agents (brewing yeast vs. sourdough starter); and baking modes (gas-fired vs. wood-fired). Milling had the greatest impact over the other treatments for the rheological and chemical properties, including for VOCs, with great impact on the sensory traits of the flours and breads. The processing phases had great impact on smell and aroma, as defined through formation of alcohols, aldehydes, terpenes, and other compounds (e.g., ethylbenzene, 2-pentylfuran, methoxyphenyl oxime). Leavening agent had great impact on sensory perception, although breads from the sourdough starter were perceived as with lower taste and colour than the brewing yeast. Baking mode had no relevant role on sensory perception. These data strongly undermine the belief of a ‘better product’ that is frequently attributed to old genotypes versus modern cultivars, and indicate that the milling and the bread-making processes determine the quality of the end product.

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Section: Discussionsupporting

confidence: 83%

Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads

Ficco

Saia

Beleggia

et al. 2017

Sci Rep

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“…Comparative studies on old and modern varieties have focused mainly on the physiological basis of yield (Giunta and others ). On the other hand, to discriminate between wheat varieties, qualitative and quantitative gliadin and glutenin compositions are the traits commonly adopted (Vita and others ). However, few studies were dedicated to screen the compositional and technological aspects of landraces and old genotypes.…”

Section: Landraces and Old Wheat Varietiesmentioning

confidence: 99%

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Boukid

Folloni²,

Sforza

et al. 2017

Comp Rev Food Sci Food Safe

118

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For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut R , are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.

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“…Other studies investigated the cow genetic parameters in relation with cheese flavour and the influence of dairy system and individual cow characteristics on the volatile fingerprint of cheeses . Other selected recent examples concern the distinction of species of chili peppers, the geographical origin of truffle and the impact of seasonal variations, the distinction between Mediterranean landraces and modern varieties of durum wheat or the ripening of mangoes . Whatever the MS‐based e‐nose (direct injection MS) technique is used, even with PTR‐ToF‐MS, complementary HS‐GC‐MS is often necessary to confirm identities of ions that built the classification, except when significant available literature on the composition of the products in VOCs can be used for this purpose.…”

Section: Introductionmentioning

confidence: 99%

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

et al. 2019

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Direct‐injection mass spectrometry (DIMS) techniques have evolved into powerful methods to analyse volatile organic compounds (VOCs) without the need of chromatographic separation. Combined to chemometrics, they have been used in many domains to solve sample categorization issues based on volatilome determination. In this paper, different DIMS methods that have largely outperformed conventional electronic noses (e‐noses) in classification tasks are briefly reviewed, with an emphasis on food‐related applications. A particular attention is paid to proton transfer reaction mass spectrometry (PTR‐MS), and many results obtained using the powerful PTR‐time of flight‐MS (PTR‐ToF‐MS) instrument are reviewed. Data analysis and feature selection issues are also summarized and discussed. As a case study, a challenging problem of classification of dark chocolates that has been previously assessed by sensory evaluation in four distinct categories is presented. The VOC profiles of a set of 206 chocolate samples classified in the four sensory categories were analysed by PTR‐ToF‐MS. A supervised multivariate data analysis based on partial least squares regression‐discriminant analysis allowed the construction of a classification model that showed excellent prediction capability: 97% of a test set of 62 samples were correctly predicted in the sensory categories. Tentative identification of ions aided characterisation of chocolate classes. Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Among them, the CovSel method was used for the first time on PTR‐MS data resulting in a selection of 10 features that allowed a good prediction to be achieved. Finally, challenges and future needs in the field are discussed.

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Aromatic and proteomic analyses corroborate the distinction between Mediterranean landraces and modern varieties of durum wheat

Cited by 17 publications

References 58 publications

Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads

Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

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