College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
Food Res Int. 2024 Oct;194:114936. doi: 10.1016/j.foodres.2024.114936. Epub 2024 Aug 17.
The volatile profiles of wheat flour during maturation were examined through headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) combined with electronic nose (E-nose) and electronic tongue (E-tongue) analyses. The wheat flour underwent maturation under three distinct conditions for predetermined durations. While GC/MS coupled with E-tongue exhibited discernment capability among wheat flour samples subjected to varying maturation conditions, E-nose analysis solely relying on principal component analysis failed to achieve discrimination. 83 volatile compounds were identified in wheat flour, with the highest abundance observed in samples matured for 50 d at 25 °C. Notably, trans-2-Nonenal, decanal, and nonanal were the main contributors to the characteristic flavor profile of wheat flour. Integration of HS-SPME-GC/MS with E-tongue indicated superior flavor development and practical viability in wheat flour matured for 50 d at 25 °C. This study furnishes a theoretical groundwork for enhancing the flavor profiles of wheat flour and its derivative products.
通过顶空固相微萃取气相色谱-质谱联用（HS-SPME-GC/MS）结合电子鼻（E-nose）和电子舌（E-tongue）分析，研究了小麦粉在成熟过程中的挥发性成分。将小麦粉在三种不同的条件下进行预定时长的成熟处理。GC/MS 与 E-tongue 相结合可以区分不同成熟条件下的小麦粉样品，而仅基于主成分分析的电子鼻分析则无法实现区分。在小麦粉中共鉴定出 83 种挥发性化合物，在 25℃下成熟 50d 的样品中含量最高。值得注意的是，反-2-壬烯醛、癸醛和壬醛是小麦粉特征风味的主要贡献者。HS-SPME-GC/MS 与 E-tongue 的结合表明，在 25℃下成熟 50d 的小麦粉具有更好的风味发展和实际可行性。本研究为提高小麦粉及其衍生产品的风味特征提供了理论基础。
