Porrello Antonella, Orecchio Santino, Maggio Antonella
Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Palermo, building 17, Italy.
Food Chem X. 2024 May 21;22:101399. doi: 10.1016/j.fochx.2024.101399. eCollection 2024 Jun 30.
The aim of this study deals with characterize the volatile profiles of gluten free flours and bakery products. An appropriate HS-SPME/GC-MS methods for the quantification analyses was performed and corn starch solid as standards was used. 34 different samples were analysed, and 127 compounds distributed in 4 classes (alcohols, aldehydes and ketones, heterocyclic compounds, and terpenes), that make up the aroma of these gluten free, were identified. The developed method is characterized by detection limits of 0.0004 and 0.0047 mg/kg for camphor and pyrazine, respectively, and linearity of quantification standards were between 0.990 and 0.998 for a range of 3-50 mg/kg.
本研究旨在表征无麸质面粉和烘焙食品的挥发性成分。采用了合适的顶空固相微萃取/气相色谱-质谱联用方法进行定量分析，并使用玉米淀粉固体作为标准品。分析了34个不同的样品，鉴定出127种分布在4类（醇类、醛类和酮类、杂环化合物和萜类）中的化合物，这些化合物构成了这些无麸质食品的香气。所建立的方法的特点是，樟脑和吡嗪的检测限分别为0.0004和0.0047 mg/kg，在3-50 mg/kg范围内，定量标准的线性度在0.990至0.998之间。
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