Identification and Quantification of Aroma Compounds of Tartary Buckwheat (<i>Fagopyrum tataricum</i> Gaertn.) and Some of Its Milling Fractions

Janeš, Damjan; Prosen, Helena; Kreft, Samo

doi:10.1111/j.1750-3841.2012.02778.x

Cited by 30 publications

(31 citation statements)

References 16 publications

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“…However, the absolute concentration of the volatile is not the best indication of its importance to consumer‐detected aroma. One of the ways to evaluate the importance of volatiles is to calculate the odor activity values (OAV) (Janes and others 2012). Every volatile compound has an odor threshold value, which varies greatly between volatiles.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition

Mosneaguta¹,

Álvarez²,

Barringer³

2012

Journal of Food Science

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Antibrowning agents inhibit polyphenol oxidase, increasing shelf life and consumer acceptability of processed raw potato products by preserving the color. Their effectiveness was shown to be mainly due to a pH effect, except SE, which was not pH dependent. MA, CA, and SAS-CA-SE are better acidulants for inhibition of color change as well as growth of spoilage bacteria, yeast, and mold than SAPP, the industry standard.

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Section: Resultsmentioning

confidence: 99%

The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition

Mosneaguta¹,

Álvarez²,

Barringer³

2012

Journal of Food Science

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“…The intensity of the development of pests on achenes of the analysed buckwheat cultivars was assessed according to the number of offspring beetles, amount of produced dust and loss of mass of the achenes. High values of these parameters are correlated with a better habitat for the development of these beetles (Gołębiowska et al, 1976).…”

Section: Methodsmentioning

confidence: 99%

“…Wheat grain belongs to these food products on which R. dominica finds highly suitable conditions for development. This is manifested by large quantities of dust generated by foraging beetles and larvae, high losses in grain mass and numerous offspring generations (Gołębiowska et al, 1976;Edde, Phillips, 2006;Kłyś, 2006 a). The original source of food for this species was most probably wood and dried fruits (Jia et al, 2008), which explains why R. dominica can forage on food distinguished by considerable toughness.…”

Section: Physicochemical Properties Of Achenes Of Buckwheat Cultivarsmentioning

confidence: 99%

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Physicochemical properties of achenes of buckwheat cultivars affecting the development of grain weevil (Sitophilus granarius L.) and lesser grain borer (Rhyzopertha dominica F.)

Nietupski

Kwiatkowski

Kosewska

2017

Zemdirbyste-Agriculture

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The development of two storage pests, grain weevil (Sitophilus granarius L.) and lesser grain borer (Rhyzopertha dominica F.), was studied on achenes of buckwheat representing two species: common buckwheat ('Red Corolla', 'Karmen' and 'La Harpe') and tartary buckwheat (Olsztyn, Lublin and Chinese accessions). The analysis included most important physical characteristics (thousand seed weight, husk content and thickness), and basic chemical composition of buckwheat seeds and husks (crude ash, crude fibre, total protein and total flavonoids). Based on the assessment of the development parameters of R. dominica and S. granarius, an attempt was made to determine which physicochemical characteristics of buckwheat achenes affected the development of these beetles. The results suggest that buckwheat achenes are a habitat in which both species of beetles can develop albeit at different dynamics. R. dominica found suitable conditions for the development on tartary buckwheat achenes, whereas achenes of common buckwheat proved to be a less favourable habitat. With respect to S. granarius, only single individuals completed their development on achenes of both buckwheat species, which indicates that this food source is a rather unattractive habitat for the lesser grain borer. The physical factor which deterred S. granarius from settling on buckwheat is most probably the thick husk of achenes. However, this feature is not a barrier to the lesser grain borer, and the properties which can contribute to the toughness of food (i.e. the per cent share of husk in the whole achene, husk thickness and content of crude fibre) can be decisive factors in beetles accepting or not a given buckwheat accession. Other traits which significantly affected the development of this pest included higher concentrations of total protein and total flavonoids in seeds.

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“…Hence, a reliable method to identify the trace amounts and for the authentication of buckwheat food products is essential. Various detection methods are available to identify the traces of buckwheat in food products made from various other ingredients (Qin et al 2011;Janes et al 2012). Although most of them are quantitative methods which are laborious and time consuming, protein-based methods and PCR-based detection methods are also available (Hirao et al 2005;Jeon et al 2007;Yamakawa et al 2008;Yoon et al 2010).…”

Section: Discussionmentioning

confidence: 99%

Application of InDel markers based on the chloroplast genome sequences for authentication and traceability of tartary and common buckwheat

Cho¹,

Hong²,

Bai³

et al. 2017

Czech J. Food Sci.

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A reliable, qualitative PCR-based detection method for the traceability and authentication of common and Tartary buckwheat was developed. Five InDel markers developed from chloroplast genome variation between the two species were applied for 96 buckwheat accessions and all accessions were easily differentiated as Tartary and common buckwheat using these markers. We also determined the sample detection limit by PCR and qPCR as 0.001 and 0.02 ng/µl, respectively. InDel markers could detect the mixture of two species flour up to 10% contamination. InDel markers were also applied to processed foods such as noodles and tea, and we found that species-specific PCR bands could be used to identify buckwheat even after processing. Hence, these InDel markers are simple with higher specificity and sensitivity and are reliable for the authentication of buckwheat processed foods.

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Identification and Quantification of Aroma Compounds of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) and Some of Its Milling Fractions

Cited by 30 publications

References 16 publications

The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition

The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition

Physicochemical properties of achenes of buckwheat cultivars affecting the development of grain weevil (Sitophilus granarius L.) and lesser grain borer (Rhyzopertha dominica F.)

Application of InDel markers based on the chloroplast genome sequences for authentication and traceability of tartary and common buckwheat

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