FCT NOVA, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal.
iMed.ULisboa, Instituto de Investigação do Medicamento, Faculdade de Farmácia, Universidade de Lisboa, Avenida Prof. Gama Pinto, 1649-003 Lisboa, Portugal.
Molecules. 2022 Apr 23;27(9):2728. doi: 10.3390/molecules27092728.
is a Portuguese maize bread with characteristic sensory attributes that can only be achieved using traditional maize varieties. This study intends to disclose the volatile compounds that are mainly associated with the baking process of which can be important contributors to their aroma. Twelve were prepared from twelve maize flours (eleven traditional maize varieties and one commercial hybrid). Their volatile compounds were analyzed by GC×GC-ToFMS (two-dimensional gas chromatography coupled with time-of-flight mass spectrometry) for an untargeted screening of the chemical compounds mainly formed during baking. It was possible to identify 128 volatiles that belonged to the main chemical families formed during this stage. Among these, only 16 had been previously detected in . The most abundant were furans, furanones, and pyranones, but the most relevant for the aroma of were ascribed to sulfur-containing compounds, in particular dimethyl trisulfide and methanethiol. Pyrazines might contribute negatively to the aroma of since they were present in higher amounts in the commercial . This work constitutes the most detailed study of the characterization of volatile compounds, particularly those formed during the Maillard reaction. These findings may contribute to the characterization of other maize-based foodstuffs, ultimately improving the production of foods with better sensory features.
是一种具有独特感官特性的葡萄牙玉米面包，只能使用传统的玉米品种制作。本研究旨在揭示主要与烘焙过程相关的挥发性化合物，这些化合物可能是其香气的重要贡献者。从 12 种玉米粉（11 种传统玉米品种和 1 种商业杂交种）中制备了 12 个。通过 GC×GC-ToFMS（二维气相色谱与飞行时间质谱联用）对它们的挥发性化合物进行了非靶向筛选，以分析主要在烘焙过程中形成的化合物。共鉴定出 128 种属于该阶段形成的主要化学家族的挥发性化合物。其中，只有 16 种先前在 中检测到过。最丰富的是呋喃、呋喃酮和吡喃酮，但对 香气最重要的是含硫化合物，特别是二甲基三硫化物和甲硫醇。吡嗪可能对 的香气产生负面影响，因为它们在商业 中的含量更高。这项工作是对 挥发性化合物特征，特别是美拉德反应过程中形成的挥发性化合物特征的最详细研究。这些发现可能有助于对其他基于玉米的食品进行特征描述，最终提高具有更好感官特性的食品的生产。
