0469797 - ÚVGZ 2017 RIV GB eng J - Článek v odborném periodiku
Federico, V. - Pompeiano, Antonio - Gu, Z. - Lo Presti, E. - Whitney, L. - Monti, M. - Di Miceli, G. - Giambalvo, D. - Ruisi, P. - Guglielminetti, L. - Mancuso, S.
Aromatic and proteomic analyses corroborate the distinction between Mediterranean landraces and modern varieties of durum wheat.
Scientific Reports. Roč. 6, oct (2016), č. článku 34619. ISSN 2045-2322. E-ISSN 2045-2322
Institucionální podpora: RVO:67179843
Klíčová slova: PTR-TOF-MS * volatile compounds * gluten strength * rapid characterization * protein-composition * extrusion-cooking * quality * cultivars * flour * subunits
Kód oboru RIV: GC - Pěstování rostlin, osevní postupy
Impakt faktor: 4.259, rok: 2016 ; AIS: 1.484, rok: 2016
DOI: https://doi.org/10.1038/srep34619

In 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.
Trvalý link: http://hdl.handle.net/11104/0267582