PlumX Metrics
Embed PlumX Metrics

Influence of Drying Conditions on Volatile Compounds of Pasta

Food and Bioprocess Technology, ISSN: 1935-5130, Vol: 7, Issue: 3, Page: 719-731
2014
  • 38
    Citations
  • 0
    Usage
  • 32
    Captures
  • 0
    Mentions
  • 0
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    38
    • Citation Indexes
      37
    • Policy Citations
      1
      • 1
  • Captures
    32

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.

Provide Feedback

Have ideas for a new metric? Would you like to see something else here?Let us know