2015
DOI: 10.1016/j.foodchem.2014.11.077
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Variation of volatile compounds among wheat varieties and landraces

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Cited by 38 publications
(32 citation statements)
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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%
See 1 more Smart Citation
“…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%
“…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%
“…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%