Variation of volatile compounds among wheat varieties and landraces

Starr, G. H.; Petersen, Mikael Agerlin; Jespersen, Birthe Møller; Hansen, Åse

doi:10.1016/j.foodchem.2014.11.077

Cited by 37 publications

(29 citation statements)

References 25 publications

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“…Unlike four other key VOC, the concentration of 1-hexanol exhibited inconsistent changes during maturation: increases in Havoc, OH04-264-58, and Shirley at 40 DPA but decreases in the other six varieties. Starr et al (2015) observed similar varietal variations for the concentrations of 1-hexanol, ethyl acetate, and 2-butylfuran in wheat flour. The increased 1-hexanol concentration in three varieties was probably not caused by fungal infestation of the grains, because the majority of fungi produce volatiles associated with C-8 alcohols (Magan and Evans 2000).…”

Section: Resultssupporting

confidence: 59%

“…1), including 18 alcohols, 9 ketones, 9 alkanes, 8 aldehydes, 5 alkenes, 4 furans, and 4 others (carbon dioxide, acid, ester, and phenol). Using a dynamic headspace purge and trap technique and GC-MS, Starr et al (2015) observed 72 volatile compounds in the ground grain of 81 wheat varieties and landraces grown in greenhouses in Denmark. Cramer et al (2005) similarly reported that the major quantitative constituents of wheat flour were alcohols followed by ketones.…”

Section: Resultsmentioning

confidence: 99%

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Volatile Organic Compounds of Whole‐Grain Soft Winter Wheat

Kang

Baik

2017

Cereal Chem

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Cereal Chem. 94(3):594-601The aroma from volatile organic compounds (VOC) is an indicator of grain soundness and also an important quality attribute of grain foods. To identify the inherent VOC of wheat grain unaffected by fungal infestation and other extrinsic factors, grains of nine soft wheat varieties were collected at various days postanthesis (DPA) and analyzed for VOC. Ten VOC were detected in all nine varieties at all DPA. 3-Methyl-1-butanol, 2-methyl-1-butanol, 1-pentanol, hexanal, and 1-hexanol were the predominant VOC in concentration. The VOC concentration generally decreased as grain matured from 25 to 40 DPA. Hexanal and 1-hexanol were the most abundant VOC in five and four varieties at 1.30-2.99 and 1.21-5.46 µg/kg of wheat grain, respectively, at 40 DPA. The VOC profiles of wheat grains infected with fungal diseases and stored for several months were uniquely different from that of sound grain.

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Section: Resultssupporting

confidence: 59%

Section: Resultsmentioning

confidence: 99%

Volatile Organic Compounds of Whole‐Grain Soft Winter Wheat

Kang

Baik

2017

Cereal Chem

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“…1B) was also found in various wheat bread (Frasse et al 1993;Jensen et al 2011;Birch et al 2013aBirch et al , 2013b. Starr et al (2015) used the same wheat variety in their work on volatile compounds in wheat varieties, but they did not find 1-octen-3-ol in their samples. On the other hand, these compounds were reported to have occurred in whole wheat bread (Harris et al 1986) and wheat grains (Kaminski et al 1974) owing to fungal contamination.…”

Section: Resultsmentioning

confidence: 97%

Volatile Compounds in Crumb of Whole‐Meal Wheat Bread Fermented with Different Yeast Levels and Fermentation Temperatures

2016

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Cereal Chem. 93(2):209-216The influence of fermentation temperatures (8, 16, and 32°C) and yeast levels (2, 4, and 6%) on the formation of volatile compounds in the crumb of whole-meal wheat bread was investigated. Volatile compounds were extracted by dynamic headspace extraction and analyzed by gas chromatography-mass spectrometry. Results were evaluated with multivariate data analysis and ANOVA. Bread fermented at a high temperature (32°C) had higher peak areas of the Maillard reaction products 2-furancarboxaldehyde, 2-acetylfuran, 2-methylpyrazine, and phenylacetaldehyde compared with bread fermented at lower fermentation temperatures. Bread fermented at low temperatures (8 and 16°C) was characterized by having higher peak areas of the fermentation products 3-methylbutanal, 2-methylbutanal, ethyl acetate, ethyl hexanoate, ethyl propanoate, and 3-methylbutanol. Fermentation of bread with 6% yeast resulted in a higher peak area of the important fermentation product 2-phenylethanol. It also reduced the peak areas of important lipid oxidation products. The peak area of 2,3-butanedione was also relatively higher in bread fermented with 6% yeast compared with lower yeast levels; however, an interaction was seen between the high yeast level and all three fermentation temperatures. In contrast, fermentation with a low yeast level (2%) resulted in bread with relatively higher peak areas of 2and 3-methylbutanal, as well as (E)-2-nonenal and (E,E)-2,4-decadienal, which are important lipid oxidation compounds in bread. † Corresponding

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“…1-Octen-3-ol and 1-octanol are common characteristic aroma compounds in cereals, and they have been reported to contribute to the "mushroom" and "fatty and metallic" aromas in rice (Yang et al 2008a(Yang et al , 2008bMahattanatawee and Rouseff 2014), buckwheat (Park et al 2010), wheat (Starr et al 2015), and barley (Cramer et al 2005). 1-Octen-3-ol and 1-octanol are common characteristic aroma compounds in cereals, and they have been reported to contribute to the "mushroom" and "fatty and metallic" aromas in rice (Yang et al 2008a(Yang et al , 2008bMahattanatawee and Rouseff 2014), buckwheat (Park et al 2010), wheat (Starr et al 2015), and barley (Cramer et al 2005).…”

Section: Resultsmentioning

confidence: 99%

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

Liu

Zhang

et al. 2016

Cereal Chem

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Cereal Chem. 94(2):170-176The volatile components from 13 commercially valuable foxtail millets from China were investigated by means of gas chromatography-mass spectrometry combined with simultaneous distillation extraction. A total of 52 volatile compounds were identified in all of the samples: 19 aldehydes, 5 alcohols, 10 ketones, 9 hydrocarbons, 6 benzene derivatives, and 3 others. Here, 23 common constituents were found in all samples. Aldehydes were the predominant volatile components in various cultivars. The importance of each volatile was assessed on the basis of odor thresholds and odor activity values (OAVs). Here, 35 volatile compounds were described using aroma character, and 24 volatile compounds were found to be odor-active compounds. Another 11 common constituents were found in all samples. The components with the highest OAVs in most cultivars were (E)-2-nonenal and (E,E)-2,4-decadienal. Most of the other aldehydes also had high OAVs. Some of the ketones, alcohols, benzene derivatives, and other compounds were found to contain an odor-active compound in several cultivars of foxtail millet. Principal component analysis was employed to evaluate the differences among cultivars. The results demonstrated that the volatile profile based on the OAVs of aroma compounds enabled good differentiation of most cultivars.

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Variation of volatile compounds among wheat varieties and landraces

Cited by 37 publications

References 25 publications

Volatile Organic Compounds of Whole‐Grain Soft Winter Wheat

Volatile Organic Compounds of Whole‐Grain Soft Winter Wheat

Volatile Compounds in Crumb of Whole‐Meal Wheat Bread Fermented with Different Yeast Levels and Fermentation Temperatures

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

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