Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry

Zhang, Yiru; Yang, Ni; Fray, Rupert G.; Fisk, Ian D.; Liu, Chujiao; Li, Hongying; Han, Yuanhuai

doi:10.1016/j.jcs.2018.05.003

Cited by 36 publications

(24 citation statements)

References 25 publications

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“…In addition to alkanes, acids and esters, the alkanals (11.75%) comprised the largest number and highest contents of aroma compounds in the quinoa porridge. Alkanals, described as malty, green and fruity odourants, have been reported to make a considerable contribution to the aroma in many cooked grains, such as soy miso and foxtail millet porridge . Thus, they may play important roles in cooked quinoa porridge.…”

Section: Resultsmentioning

confidence: 99%

“…Heptanal, benzeneacetaldehyde and decanal with 0.1 ≤ ROAV ≤ 1, might be considered to harmonize the overall flavour of quinoa porridge. The flavour characteristics reported for the main aroma components in cooked millet porridge are: hexanal (grassy), heptanal (grassy/green), nonanal (nutty/dusty), ( E , E )‐2,4‐decadienal (fatty/waxy odour), 1‐octen‐3‐ol (green/beany odour) and 2‐pentylfuran (earthy/leaves) . These six compounds are lipid oxidation products derived from linoleic acid and oleic acid, and they have also been detected in Chinese steamed bread as well as cooked cereal grains.…”

Section: Resultsmentioning

confidence: 99%

“…The flavour characteristics reported for the main aroma components in cooked millet porridge are: hexanal (grassy), heptanal (grassy/green), nonanal (nutty/dusty), ( E , E )‐2,4‐decadienal (fatty/waxy odour), 1‐octen‐3‐ol (green/beany odour) and 2‐pentylfuran (earthy/leaves) . These six compounds are lipid oxidation products derived from linoleic acid and oleic acid, and they have also been detected in Chinese steamed bread as well as cooked cereal grains. 6,10‐dimethyl‐5,9‐undecadien‐2‐one (floral odour) is produced from carotenoid cleavage and is also an important compound in the Japanese green tea .…”

Section: Resultsmentioning

confidence: 99%

“…The LRI of the compounds was calculated using n ‐Alkanes‐Mix (C 8 ‐C 40; Dr Ehrenstorfer GmbH). 3‐heptanone was used for standard calibration for quantitative analysis . The quantitative calculation (ppb, µg kg –1 ) was based on:

\begin{matrix} \frac{Peak area ((), each compound)}{Peak area ((), internal standard)} = \\ \frac{Concentration ((), each compound)}{Concentration ((), internal standard)} \end{matrix}

…”

Section: Methodsmentioning

confidence: 99%

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Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography–mass spectrometry

Zhang

Fan

et al. 2019

J Sci Food Agric

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BACKGROUND Quinoa porridge is becoming popular among Asian for its nutritional values; hence, it is important to understand its aroma characteristics. RESULTS Volatile compounds in porridge of 30 quinoa varieties were determined by gas chromatography‐mass spectrometry combined with headspace‐solid phase micro‐extraction. In total, 53 volatile compounds were detected and grouped into 14 alkanals, four alcohols, seven ketones, 10 alkanes, 10 acids and esters, and eight heterocycles. The relative content of alkanes (22.97%), acids and esters (44.33%) was comparatively high, although alkanals (11.75%) may dominate the aroma. Most of the compounds were similar with respect to types and numbers, although they varied in amount, whereas 11 compounds varied significantly among different varieties. The 30 varieties could be divided into eight groups based on the concentrations of volatile compounds, although the same varieties would be divided into four groups if based on the relative odour activity values of twelve variable aroma compounds. CONCLUSION Nine compounds were identified as the main contributors to the quinoa porridge aroma, including hexanal, 1‐octen‐3‐ol, 2‐pentylfuran, nonanal, (E,E)‐2,4‐decadienal and 6,10‐dimethyl‐5,9‐undecadien‐2‐one. Heptanal, benzeneacetaldehyde and decanal may play roles in harmonizing the overall aroma. It is also interesting to note that 6,10,14‐trimethyl‐2‐pentadecanone, with a slightly fatty aroma, showed a high content in all varieties. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

\begin{matrix} \frac{Peak area ((), each compound)}{Peak area ((), internal standard)} = \\ \frac{Concentration ((), each compound)}{Concentration ((), internal standard)} \end{matrix}

…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography–mass spectrometry

Zhang

Fan

et al. 2019

J Sci Food Agric

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“…The tendency with more roasting or frying or burning‐related volatiles from the TCOM is related to the processing method, which involved dry frying of the grains before milling. The difference in volatile profile between the OP and TCOM could also be due to the fact that the former was cooked as grains, whereas the latter as flour, which may make volatiles easy to release, as the case in foxtail millet (Zhang et al., ). Foxtail millet flour releases higher levels than dehusked millets in most volatiles, though they do not generate different volatiles.…”

Section: Resultsmentioning

confidence: 99%

Volatile Profiles from Traditional Chinese Oat Meal Varied Significantly from Oat Porridge and Differed with Cultivars and Locations

Liu

Kong

et al. 2019

Journal of Food Science

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Volatile profiles of oat‐based foods are mainly analyzed on the oat flakes and porridge as snack or breakfast, whereas the volatile characteristics of the traditional Chinese oat meal (TCOM), a popular main food in some regions of northern China, with special strong aroma, are not known. Here, we compared the volatile profiles from headspace solid phase microextraction gas chromatography–mass spectrometry analysis of oat porridge (OP) and TCOM, which were of different processing and cooking methods, from those of different cultivars, and analyzed the effect of cultivation locations on oat volatile features. Apart from the 35 volatiles shared by OP and TCOM, there were 23 and 24 volatiles specific to OP and TCOM, respectively, with the later showing more toasting and frying‐related volatiles due to the dry frying process of the grains before milling. Principle component analysis of the volatiles of OP and TCOM from 16 cultivars showed that they were clustered into two groups, and four cultivars were clustered together, independent of processing and cooking methods. The oat volatile profiles of cultivars grown in three regions of north China were dependent on the cultivation locations rather than cultivars, regardless of OP or TCOM, with those from Datong of Shanxi Province and Zhangjiakou of Hebei Province clustered together. The location effect could be due to significant less precipitation in the two regions above than the other region Ulanqab of Inner Mongolia. Practical Application The volatile compounds in oat are closely related to cultivation regions, which could be applied as a key factor by oat producers for marketing. The four cultivars showed similar and stable volatile profiles, which could be used as reference cultivars for breeding of high‐quality oat with better flavor.

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Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR‐QiTOF‐MS and HS‐SPME GC–MS

2020

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BACKGROUND Low adoption of maize varieties bred to address the nutritional needs of the growing African population limits their impact. Aroma is essential in consumer preference, but has hitherto hardly been studied. We analysed the volatile organic compounds of flours and porridges of 22 maize varieties belonging to four nutritionally distinct groups, namely provitamin A maize, quality protein maize, yellow and white maize. RESULTS Proton‐transfer‐reaction quadrupole ion time‐of‐flight mass spectrometry (PTR‐QiTOF‐MS) analysis generated 524 mass peaks ranging from 16.007 to 448.089 m/z. Principal component analysis separated the varieties belonging to the four groups. With headspace solid‐phase microextraction gas chromatography–mass spectrometry (HS‐SPME GC–MS), 48 volatile compounds were identified in maize flour and 21 in maize porridge, including hexane, nonane, pentanoic acid, 1‐octen‐3‐ol, 1‐hexanol, hexanal, nonanal, 2‐pentylfuran and 2‐heptanone. Volatile compounds such as 1,2,4‐trimethyl benzene, associated with thermal degradation of carotenoids, increased in the porridge of yellow and provitamin A maize. CONCLUSION The results indicate that PTR‐QiTOF‐MS and HS‐SPME GC–MS combined with multivariate analysis are instrumental to study the volatile aroma compounds of different maize varieties.

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Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry

Cited by 36 publications

References 25 publications

Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography–mass spectrometry

Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography–mass spectrometry

Volatile Profiles from Traditional Chinese Oat Meal Varied Significantly from Oat Porridge and Differed with Cultivars and Locations

Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR‐QiTOF‐MS and HS‐SPME GC–MS

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