Furosine and flavour compounds in durum wheat pasta produced under different manufacturing conditions: Multivariate chemometric characterization

摘要: Abstract The headspace solid-phase microextraction (HS-SPME) technique followed by GC/MS analysis was performed to evaluate the volatile fraction of durum wheat pasta produced under different process conditions (artisan manufacturing methods or industrial processes). At same time, HPLC quantify furosine in samples. Furosine is commonly used as an index nutritional damage occurring during drying, although drastic thermal treatments may lead its underestimation. Moreover, since determination requires time/solvent-consuming methods, a more convenient approach could be identification compounds formed drying step and detectable through simple automated methods. Principal Component Analysis (PCA) applied experimental data order discriminate samples according their conditions. A limited number including Maillard reaction lipid-derived products (nonanal, hexanal, nonanoic acid, maltol 2-furanmethanol) proved crucial differentiation Therefore, these quality markers, alternatively furosine, markers keep treatment control.