文章基本信息

标题：Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach
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作者：Lorenzo Nissen ; Alessandra Bordoni ; Andrea Gianotti 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2020
卷号：12
期号：4
页码：1050-1068
DOI：10.3390/nu12041050
出版社：MDPI Publishing
摘要：Hemp seed flour represents a potential ingredient for protein enrichment of gluten-free bakery products, the nutritional value of which could be further increased by fermentation with sourdough or with beneficial lactic acid bacteria strains. In this study, a metabolomic approach was used to evaluate the effect of hemp seed flour addition and sourdough fermentation on the production of flavoring and health-related volatile organic compounds (VOCs) in a gluten-free bread. Multivariate analysis of VOCs provided an in-depth description of the effects of hemp seed flour addition and sourdough fermentation on flavoring and bioactive compounds. In particular, an increased concentration of antimicrobial compounds, a larger spectrum of bioactive VOCs and a typical flavoring profile was evidenced in comparison to standard products. Furthermore, an increase of fermentation metabolites was observed in comparison to a standard dough, relating to abundances of 2-butanone-3-hydroxy, acetic acid, ethanol, and 1,4-butanediol. This study provides new insights on the evolution of flavoring and bioactive hemp seed flour constituents during sourdough fermentation, evidencing their retention in baked goods, and describes a new approach that could guide the formulation of innovative, fermented food with enhanced nutritional value.
关键词：SPME-GC-MS; sourdough; hemp; flavoring compounds; bioactive compounds; multivariate analysis; gluten free SPME-GC-MS ; sourdough ; hemp ; flavoring compounds ; bioactive compounds ; multivariate analysis ; gluten free