6533b838fe1ef96bd12a50af
RESEARCH PRODUCT
Aromatic and proteomic analyses corroborate the distinction between Mediterranean landraces and modern varieties of durum wheat
Giuseppe Di MiceliFederico VitaEmilio Lo PrestiDario GiambalvoLarisa Angela Swirsky WhitneyZuguang GuLorenzo GuglielminettiStefano MancusoCosimo TaitiPaolo RuisiMichele MontiAntonio Pompeianosubject
0301 basic medicineMediterranean climateVOLATILE COMPOUNDSPTR-TOF-MS; VOLATILE COMPOUNDS; GLUTEN STRENGTH; RAPID CHARACTERIZATION; PROTEIN-COMPOSITION; EXTRUSION-COOKING; QUALITY; CULTIVARS; FLOUR; SUBUNITS02 engineering and technologyPROTEIN-COMPOSITIONGliadinFLOURSettore BIO/04 - Fisiologia VegetaleCultivarFood scienceTriticumMathematicschemistry.chemical_classificationPrincipal Component AnalysisMultidisciplinarybiologyvolatile organic compounds; protein composition; gluten strength; quality; cultivars021001 nanoscience & nanotechnologyWholemeal flourBiological EvolutionSUBUNITSCULTIVARSSettore AGR/02 - Agronomia E Coltivazioni ErbaceeItalyPlant proteinSeedsPrincipal component analysis0210 nano-technologyGLUTEN STRENGTHRAPID CHARACTERIZATIONGlutensArticle03 medical and health sciencesfoodBotanyQUALITYStorage proteinPlant breedingVolatile Organic CompoundsEXTRUSION-COOKINGDurum wheat Volatile Organic Compounds VOC profilefood.foodPlant Breeding030104 developmental biologychemistrySpectrometry Mass Matrix-Assisted Laser Desorption-Ionizationbiology.proteinPTR-TOF-MSGliadindescription
AbstractIn this paper volatile organic compounds (VOCs) from durum wheat cultivars and landraces were analyzed using PTR-TOF-MS. The aim was to characterize the VOC’s profile of the wholemeal flour and of the kernel to find out if any VOCs were specific to varieties and sample matrices. The VOC data is accompanied by SDS-PAGE analyses of the storage proteins (gliadins and glutenins). Statistical analyses was carried out both on the signals obtained by MS and on the protein profiles. The difference between the VOC profile of two cultivars or two preparations of the same sample - matrices, in this case kernel vs wholemeal flour - can be very subtle; the high resolution of PTR-TOF-MS - down to levels as low as pptv - made it possible to recognize these differences. The effects of grinding on the VOC profiles were analyzed using SIMPER and Tanglegram statistical methods. Our results show that it is possible describe samples using VOC profiles and protein data.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2016-10-06 | Scientific Reports |