Aromatic and proteomic analyses corroborate the distinction between Mediterranean landraces and modern varieties of durum wheat
0301 basic medicine
2. Zero hunger
Principal Component Analysis
Volatile Organic Compounds
Seed
Glutens
Spectrometry
Flour
volatile organic compounds; protein composition; gluten strength; quality; cultivars
PTR-TOF-MS; VOLATILE COMPOUNDS; GLUTEN STRENGTH; RAPID CHARACTERIZATION; PROTEIN-COMPOSITION; EXTRUSION-COOKING; QUALITY; CULTIVARS; FLOUR; SUBUNITS
Mass
Biological Evolution
Article
Gliadin
Plant Breeding
03 medical and health sciences
Italy
Principal Component Analysi
Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
Seeds
Matrix-Assisted Laser Desorption-Ionization
Gluten
Triticum
DOI:
10.1038/srep34619
Publication Date:
2016-10-06T09:49:20Z
AUTHORS (12)
ABSTRACT
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.
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