Comprehensive Two-Dimensional Gas Chromatography as a Powerful Strategy for the Exploration of Broas Volatile Composition

• Published in: Molecules (Basel, Switzerland) Switzerland), 2022-04, Vol.27 (9), p.2728
• Main Authors: Bento-Silva, Andreia, Duarte, Noélia, Santos, Magda, Costa, Carina Pedrosa, Vaz Patto, Maria Carlota, Rocha, Sílvia M, Bronze, Maria Rosário
• Format: Article
• Language: English
• Subjects: Aroma; Baking; Bread; Bread - analysis; broa; Chemical composition; Chemical compounds; Chromatography; Corn; Dimethyl trisulfide; Food; Furans; Gas chromatography; Gas Chromatography-Mass Spectrometry - methods; Humans; Identification; Maillard reaction; maize; maize bread; Mass spectrometry; Mass spectroscopy; Methanethiol; Odorants - analysis; Pesticides; Sensory evaluation; Sensory properties; Sulfur; Sulfur Compounds - analysis; Two dimensional analysis; Volatile compounds; Volatile Organic Compounds - analysis; Volatiles; Volatility; Zea mays - chemistry
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules27092728

is a Portuguese maize bread with characteristic sensory attributes that can only be achieved using traditional maize varieties. This study intends to disclose the volatile compounds that are mainly associated with the baking process of which can be important contributors to their aroma. Twelve were prepared from twelve maize flours (eleven traditional maize varieties and one commercial hybrid). Their volatile compounds were analyzed by GC×GC-ToFMS (two-dimensional gas chromatography coupled with time-of-flight mass spectrometry) for an untargeted screening of the chemical compounds mainly formed during baking. It was possible to identify 128 volatiles that belonged to the main chemical families formed during this stage. Among these, only 16 had been previously detected in . The most abundant were furans, furanones, and pyranones, but the most relevant for the aroma of were ascribed to sulfur-containing compounds, in particular dimethyl trisulfide and methanethiol. Pyrazines might contribute negatively to the aroma of since they were present in higher amounts in the commercial . This work constitutes the most detailed study of the characterization of volatile compounds, particularly those formed during the Maillard reaction. These findings may contribute to the characterization of other maize-based foodstuffs, ultimately improving the production of foods with better sensory features.