101. Aromatic and proteomic analyses corroborate the distinction between Mediterranean landraces and modern varieties of durum wheat
- Author
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Giuseppe Di Miceli, Federico Vita, Emilio Lo Presti, Dario Giambalvo, Larisa Angela Swirsky Whitney, Zuguang Gu, Lorenzo Guglielminetti, Stefano Mancuso, Cosimo Taiti, Paolo Ruisi, Michele Monti, Antonio Pompeiano, Vita, F., Taiti, C., Pompeiano, A., Gu, Z., Lo Presti, E., Whitney, L., Monti, M., Di Miceli, G., Giambalvo, D., Ruisi, P., Guglielminetti, L., and Mancuso, S.
- Subjects
0301 basic medicine ,Mediterranean climate ,VOLATILE COMPOUNDS ,PTR-TOF-MS ,GLUTEN STRENGTH ,RAPID CHARACTERIZATION ,PROTEIN-COMPOSITION ,EXTRUSION-COOKING ,QUALITY ,CULTIVARS ,FLOUR ,SUBUNITS ,02 engineering and technology ,Gliadin ,Settore BIO/04 - Fisiologia Vegetale ,Cultivar ,Food science ,Triticum ,Mathematics ,chemistry.chemical_classification ,Principal Component Analysis ,Multidisciplinary ,biology ,volatile organic compounds ,protein composition ,gluten strength ,quality ,cultivars ,021001 nanoscience & nanotechnology ,Wholemeal flour ,Biological Evolution ,Settore AGR/02 - Agronomia E Coltivazioni Erbacee ,Italy ,Plant protein ,Seeds ,Principal component analysis ,0210 nano-technology ,Glutens ,Article ,03 medical and health sciences ,food ,Botany ,Storage protein ,Plant breeding ,Volatile Organic Compounds ,Durum wheat, Volatile Organic Compounds, VOC profile ,food.food ,Plant Breeding ,030104 developmental biology ,chemistry ,Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization ,biology.protein - Abstract
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.
- Published
- 2016