Aroma Generation in Extruded and Heated Wheat Flour

Hi, Hwang; Tg, Hartman; Mv, Karwe; Hv, Izzo; Ct, Ho

doi:10.1021/bk-1994-0558.ch010

Cited by 16 publications

(11 citation statements)

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“…, 1996). Most pyrazines are important contributors to the flavour of roasted, toasted and heated foods (Hwang et al. , 1994; Salinas et al.…”

Section: Resultsmentioning

confidence: 99%

“…Pyrazines are important in the aroma of fermented soya bean products (Seo et al, 1996). Most pyrazines are important contributors to the flavour of roasted, toasted and heated foods (Hwang et al, 1994;Salinas et al, 1994). Although pyrazines are normally associated with nonenzymatic browning, some of them also result from microbial action (Reineccius, 1994).…”

Section: Gas Chromatography-olfactometry Analysismentioning

confidence: 99%

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Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product

Chen

et al. 2011

Int J of Food Sci Tech

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Two procedures for the isolation of volatiles from Liuyang douchi, the typical representative of Aspergillustype douchi, were compared: solid-phase microextraction (SPME) and simultaneous steam distillation extraction (SDE). Compared with SDE, the SPME extract was judged to be more similar to the aroma of the starting materials. The aroma impact compounds of the SPME extract were then determined using GC-MS and gas chromatography-olfactometry (GC-O). From the detection frequencies and the intensities of the peaks, twenty-eight volatile compounds were detected in the sniffing port of GC-O. Identification of twentytwo aroma impact compounds was based on the combination of sensory descriptors, linear retention index values, GC-MS data and co-injection of authentic standards. Compounds with the greatest aroma intensities include 2-methyl-butanal, ethyl 2-methylbutyrate, isoamyl acetate, 2,6-dimethylpyrazine, 1-octen-3-ol, 2-pentyl furan, benzeneacetaldehyde, phenylethyl alcohol, phenethyl acetate and phenethyl butyrate. These compounds might have an impact on the overall aroma of Liuyang douchi.

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“…, 1996). Most pyrazines are important contributors to the flavour of roasted, toasted and heated foods (Hwang et al. , 1994; Salinas et al.…”

Section: Resultsmentioning

confidence: 99%

Section: Gas Chromatography-olfactometry Analysismentioning

confidence: 99%

Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product

Chen

et al. 2011

Int J of Food Sci Tech

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“…The mixing and fermentation processes play an important role in determining the qualities of white bread. Numerous studies have been carried out on the aroma and flavor of white bread-complex flavor compounds derived from raw materials and the fermentation and baking processes (Baltes et al, 1994;Chang et al, 1995;Collyer, 1964;Grosch et al, 1997;Heidelberg et al, 1996;Henry et al, 1996;Hwang et al, 1994;Maga, 1974;Mulders, 1973;Rothe et al, 1983;Schieberle et al, 1989;Schieberle et al, 1991a;Seits et al, 1998). Flavor compounds produced by microorganisms such as bread yeast during the fermentation process markedly affect the flavor compounds produced during the subsequent baking process as the most important factor of the characteristic flavor of white bread (Watanabe, 1997).…”

Section: Introductionmentioning

confidence: 99%

The Effects of Mixing Stage and Fermentation Time on the Quantity of Flavor Compounds and Sensory Intensity of Flavor in White Bread

Maeda

Kikuma

Araki

et al. 2009

FSTR

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Flavor compounds in white bread have been analyzed by a static-headspace-type GC/MS and sensory evaluation for clarifying the effects of mixing stage and fermentation time on the intensity of flavor compounds as assessed in the crumb and sensory scores of flavor in white bread. Principal component analysis (PCA) and analysis of variance (ANOVA) were applied to the peak area of total ion chromatogram as well as sensory scores of 8 sensory descriptors for flavor intensity. Although the results of instrumental analyses showed the superiority of fermentation time over mixing energy as the governing factor of white bread flavor, the results of statistical analyses for the scores of sensory evaluation showed the superiority of mixing energy over fermentation time. The difference in the governing factor was probably due to overestimation for the effect of alcohols on the flavor quality of white bread, especially ethanol derived from the fermentation process.Keywords: flavor compounds, fermentation time, GC/MS, mixing stage, principal component analysis, sensory evaluation, static headspace method, white bread *To whom correspondence should be addressed. E-mail: maedatat@mail.ni-net.co.jp IntroductionThe bread-making process can be broadly classified into three sub-processes: mixing, fermentation, and baking. The mixing and fermentation processes play an important role in determining the qualities of white bread. Numerous studies have been carried out on the aroma and flavor of white bread-complex flavor compounds derived from raw materials and the fermentation and baking processes (Baltes et al

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“…We have observed this phenomenon in all our extrusion studies and believe it occurs because extreme extrusion conditions specifically alter residues involved in Coomassie blue binding, resulting in decreased staining. Observations of increased nitrogen-centered free radicals (Koh et al 1996;Schaich and Rebello 1999) and increased production of flavor compounds arising particularly from arginine, lysine, and glutamine (Hwang et al 1994;Riha and Ho 1996) under high-temperature extrusion conditions support this explanation. Observations of increased nitrogen-centered free radicals (Koh et al 1996;Schaich and Rebello 1999) and increased production of flavor compounds arising particularly from arginine, lysine, and glutamine (Hwang et al 1994;Riha and Ho 1996) under high-temperature extrusion conditions support this explanation.…”

Section: Immunoblottingmentioning

confidence: 96%

“…Coomassie blue binds preferentially to ε-amino groups of lysine and to arginine (Bradford 1976), groups that are involved in Maillard (Rooney et al 1967), and free radical reactions (Schaich 1980). Observations of increased nitrogen-centered free radicals (Koh et al 1996;Schaich and Rebello 1999) and increased production of flavor compounds arising particularly from arginine, lysine, and glutamine (Hwang et al 1994;Riha and Ho 1996) under high-temperature extrusion conditions support this explanation.…”

Section: Immunoblottingmentioning

confidence: 99%

Immunochemical and Electrophoretic Analysis of the Modification of Wheat Proteins in Extruded Flour Products

2003

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Cereal Chem. 80(6):791-798Antibodies specific for wheat proteins were used to identify protein fractions modified during extrusion of Hard Red Spring wheat flour (14% protein) under four different combinations of extrusion conditions (18 and 24% feed moisture and 145 and 175°C die temperature). Antibody binding was assessed on immunoblots of proteins extracted from flour and extrudates separated by SDS-PAGE. Antibodies to high molecular weight glutenin subunits (HMW-GS) and to B-group low molecular weight glutenin subunits (LMW-GS) recognized intact subunits from both flour and extrudates. Antibodies to C-group LMW-GS had diminished binding to extruded proteins. Glutenin-specific antibodies also recognized protein in the extrudates migrating as a smear at molecular weights higher than intact subunits, indicating cross-linked proteins. Antibodies recognized albumins or globulins in flour but not in extrudates, evidence that these fractions undergo significant modification during extrusion. Acid-PAGE and antibody reaction of gliadins extracted in 1M urea and in 70% ethanol revealed total loss of cysteine-containing α, β, γ-gliadins but no obvious effects on sulfur-poor ω-gliadins, suggesting gliadin modification involves replacing intramolecular disulfides with intermolecular disulfide cross-links. Identifying protein fractions modified during different extrusion conditions may provide new options for tailoring extrusion to achieve specific textural characteristics.

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Aroma Generation in Extruded and Heated Wheat Flour

Cited by 16 publications

References 0 publications

Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product

Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product

The Effects of Mixing Stage and Fermentation Time on the Quantity of Flavor Compounds and Sensory Intensity of Flavor in White Bread

Immunochemical and Electrophoretic Analysis of the Modification of Wheat Proteins in Extruded Flour Products

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