Details

Autor(en) / Beteiligte

• Giannetti, Vanessa
• Boccacci Mariani, Maurizio
• Marini, Federico
• Biancolillo, Alessandra

Titel

Effects of thermal treatments on durum wheat pasta flavour during production process: A modelling approach to provide added-value to pasta dried at low temperatures

Ist Teil von

• Talanta (Oxford), 2021-04, Vol.225, p.121955-121955, Article 121955

Ort / Verlag

Netherlands: Elsevier B.V

Erscheinungsjahr

2021

Quelle

Access via ScienceDirect (Elsevier)

Beschreibungen/Notizen

• Pasta is a key element of the Mediterranean Diet and it has been declared by Unesco intangible cultural heritage of humanity. Despite seems a simple food, only made of semolina and water, pasta is produced following a multi-step process that strongly affect the final product. Drying stage is the one that has the greater influence on its organoleptic/nutritional characteristics. This study aimed to analyse the flavour of pasta to test whether the different drying treatments (High Temperature-Short time or Low Temperature-Long time) have a direct impact on its composition and consequently whether they could influence the end-product quality. The headspace solid-phase microextraction was optimized using an experimental design and 52 samples were analysed by HS-SPME/GC-MS and classified by PLS-DA. The resulting classification model (validated by repeated double cross-validation and permutation tests) allowed correctly predicting more than 80% of samples, confirming that drying may have a significant impact on pasta flavour. [Display omitted] •HS-SPME/GC-MS method to determine pasta flavour was developed.•52 samples produced under HT/VHT-St and LT-Lt drying process were analysed.•Double-cross-validated PLS-DA model correctly classified 80% of samples.•VIP indices were used to identify relevant volatiles in pasta discrimination.•Flavour fingerprint is a tool to valorise pasta produced at low temperature.