title: Improvement of a headspace solid phase microextraction-gas chromatography/mass spectrometry method for the analysis of wheat bread volatile compounds.
abstract: An improved method based on headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS) was proposed for the semi-quantitative determination of wheat bread volatile compounds isolated from both whole slice and crust samples. A DVB/CAR/PDMS fibre was used to extract volatiles from the headspace of a bread powdered sample dispersed in a sodium chloride (20%) aqueous solution and kept for 60min at 50°C under controlled stirring. Thirty-nine out of all the extracted volatiles were fully identified, whereas for 95 other volatiles a tentative identification was proposed, to give a complete as possible profile of wheat bread volatile compounds. The use of an array of ten structurally and physicochemically similar internal standards allowed to markedly improve method precision with respect to previous HS-SPME/GC-MS methods for bread volatiles. Good linearity of the method was verified for a selection of volatiles from several chemical groups by calibration with matrix-matched extraction solutions. This simple, rapid, precise and sensitive method could represent a valuable tool to obtain semi-quantitative information when investigating the influence of technological factors on volatiles formation in wheat bread and other bakery products.
authors.affiliation: Council for Agricultural Research and Economics, Research Centre on Food and Nutrition (CRA-NUT), Via Ardeatina, 546-00178 Rome, Italy. Electronic address: antonio.raffo@entecra.it.
authors.forename: Antonio
authors.initials: A
authors.lastname: Raffo
authors.affiliation: Council for Agricultural Research and Economics, Research Centre on Food and Nutrition (CRA-NUT), Via Ardeatina, 546-00178 Rome, Italy.
authors.forename: Marina
authors.initials: M
authors.lastname: Carcea
authors.affiliation: University of Rome "Sapienza", Department of Chemistry, P. le Aldo Moro, 5-00185 Rome, Italy.
authors.forename: Claudia
authors.initials: C
authors.lastname: Castagna
authors.affiliation: University of Rome "Sapienza", Department of Chemistry, P. le Aldo Moro, 5-00185 Rome, Italy.
authors.forename: Andrea
authors.initials: A
authors.lastname: Magrì
mesh_terms: D001939:Bread / Q000032:analysis*; D002138:Calibration; D004129:Dimethylpolysiloxanes / Q000737:chemistry; D005524:Food Technology / Q000295:instrumentation / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D009930:Organic Chemicals / Q000032:analysis*; D011145:Polyvinyls / Q000737:chemistry; D012965:Sodium Chloride / Q000737:chemistry; D052617:Solid Phase Microextraction; D014908:Triticum / Q000737:chemistry
chemical_list: D004129:Dimethylpolysiloxanes; D009930:Organic Chemicals; D011145:Polyvinyls; C445089:poly(dimethylsiloxane-divinylbenzene); D012965:Sodium Chloride
keywords: Aroma; Cereal products; Food analysis; GC–MS; Headspace analysis; SPME