Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy.
Molecules. 2023 Apr 20;28(8):3587. doi: 10.3390/molecules28083587.
In the present feasibility study, SPME Arrow-GC-MS method coupled with chemometric techniques, was used for investigating the impact of two different storage conditions, namely freezing and refrigeration, on volatile organic compounds (VOCs) of different commercial breads. The SPME Arrow technology was used as it is a novel extraction technique, able to address issues arising with traditional SPME fibers. Furthermore, the raw chromatographic signals were analysed by means of a PARAFAC2-based deconvolution and identification system (PARADISe approach). The use of PARADISe approach allowed for an efficient and rapid putative identification of 38 volatile organic compounds, including alcohols, esters, carboxylic acids, ketones, and aldehydes. Additionally, Principal Component Analysis, applied on the areas of the resolved compounds, was used to investigate the effects of storage conditions on the aroma profile of bread. The results revealed that the VOC profile of fresh bread is more similar to the one of bread stored in the fridge. Furthermore, there was a clear loss of aroma intensity in frozen samples, which could be explained by phenomena related to different starch retrogradation that occurs during freezing and refrigeration. However, considering the limited number of investigated samples, this study must be considered as a proof of concept; a more statistically representative sampling and further examinations of other properties, such as bread texture, need to be performed to better understand whether samples destined for eventual analysis should be frozen or refrigerated.
在本可行性研究中，采用固相微萃取（SPME） Arrow-GC-MS 方法结合化学计量学技术，研究了两种不同储存条件（冷冻和冷藏）对不同商业面包挥发性有机化合物（VOC）的影响。选择 SPME Arrow 技术是因为它是一种新型的提取技术，能够解决传统 SPME 纤维出现的问题。此外，通过基于 PARAFAC2 的解卷积和识别系统（PARADISe 方法）对原始色谱信号进行分析。使用 PARADISe 方法可以有效地快速推测出 38 种挥发性有机化合物的身份，包括醇类、酯类、羧酸类、酮类和醛类。此外，还应用主成分分析（PCA）对已解析化合物的区域进行分析，以研究储存条件对面包香气特征的影响。结果表明，新鲜面包的 VOC 谱与冷藏面包的更为相似。此外，冷冻样品的香气强度明显下降，这可以用冷冻和冷藏过程中不同淀粉回生引起的现象来解释。然而，考虑到所研究样本的数量有限，本研究只能作为概念验证；需要进行更多具有统计学代表性的抽样，并进一步研究其他特性，如面包质地，以更好地了解用于最终分析的样本是应该冷冻还是冷藏。
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