HS-SPME/GC-MS Method to Characterise the Flavour of Italian Pasta: Potential Application to Assess the Quality of the Products

被引：0
作者：
Maurizio Boccacci Mariani
Vanessa Giannetti
Elena Testani
机构：
[1] Sapienza University of Rome,Department of Management, Faculty of Economy
来源：
Food Analytical Methods | 2014年 / 7卷
关键词：
HS-SPME; Flavour; Volatile compounds; Pasta; Quality marker; Food analysis;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Food flavour, consisting of a large number of volatile compounds, has great influence on consumer acceptability and, when safety and nutritional value are guaranteed, sensory parameters become the discriminating factor in the product quality assessment which determines the differentiation on the market. The present work combines head space-solid phase micro-extraction and gas chromatography mass spectrometry techniques to analyse the volatile fraction of Italian durum wheat pasta. The aim was the optimization of an analytical method suitable to show possible differences in pasta flavour richness and identify compounds that could be used as food quality markers. Twenty-three odorants were identified and confirmed by comparing their mass spectra with those of 27 standard substances. The optimum conditions for extraction temperature and time, respectively, resulted from 70 °C and 90 min; the best recoveries were achieved with 10.5 g of sample. The developed method was applied for the relative quantitative analysis of different priced pasta to verify the technique capability to highlight possible quality differences.
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页码：64 / 72
页数：8
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