Influence of Drying Conditions on Volatile Compounds of Pasta
Food and Bioprocess Technology, ISSN: 1935-5130, Vol: 7, Issue: 3, Page: 719-731
2014
- 38Citations
- 32Captures
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Article Description
The effect of drying temperatures on the profile of volatile compounds of pasta was studied. The solid phase microextraction coupled with gas chromatography/mass spectrometry allowed to identify 72 volatile compounds in the samples of not-dried, low-temperature-dried (LT-dried), high-temperature-dried (HT-dried), and wrongly very-high-temperature-dried (WVHT-dried) pastas. The samples of not-dried pasta contained alcohols, aldehydes, short-chain ketones, esters, furans, and some sulfur compounds. In the LT-dried pasta, the volatile aldehydes derived from lipid oxidation were more abundant than in HT-dried pasta. HT-dried pasta showed higher levels of furan and furan derivatives (especially 2-furanmethanol), derived from the Maillard reaction, than LT-dried pasta (p < 0.05). Pyrazines arose from WVHT treatment. Significant differences were observed also for the color indices when comparing pasta subjected to LT and HT drying (p < 0.001). Several volatile Maillard reaction products were significantly correlated (p < 0.05 and p < 0.01) to a* and 100 - L*. The ratio aldehydes/furans allowed distinguishing in a significant way the treatments, independently from the lot characteristics. © 2013 Springer Science+Business Media New York.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84895064490&origin=inward; http://dx.doi.org/10.1007/s11947-013-1080-1; http://link.springer.com/10.1007/s11947-013-1080-1; http://link.springer.com/content/pdf/10.1007/s11947-013-1080-1; http://link.springer.com/content/pdf/10.1007/s11947-013-1080-1.pdf; http://link.springer.com/article/10.1007/s11947-013-1080-1/fulltext.html; https://dx.doi.org/10.1007/s11947-013-1080-1; https://link.springer.com/article/10.1007/s11947-013-1080-1
Springer Science and Business Media LLC
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