The quality evaluation of Italian pasta involves different parameters such as raw materials origin, processing methods, hygiene standards, but also the sensorial analysis for the flavour assessment. The investigation of the volatile compounds which characterize food flavour is far back object of interest for the scientific community. The literature suggests that the native grains are characterized by low levels of volatile compounds and they may have an effect on the flavour of the transformed products. In fact, during operation such as milling, extrusion, drying and cooking, the pasta volatile fraction could be modified and increased. Among all factors affecting food quality, the flavour has a great influence on consumer acceptability and a wide range of chemical compounds, often present in traces, contribute to the definition of the flavour. The aim of this paper was the optimization of the headspace-solid phase microextraction (HS-SPME) technique combined with gas chromatography-mass spectrometry (GC-MS), to evaluate the flavour of different Italian pasta samples, available on the market. In order to identify volatile compounds in such samples, the effects of experimental parameters like incubation and extraction time and temperature, fiber desorption time were evaluated and optimized. The optimization study regarded both raw and cooked pasta. HS-SPME extraction of flavour components was performed by mean of an autosampler supplied with a three layer (DVB/CAR/PDMS, 50/30 μm, 2cm) fiber. Preliminary experiments showed that 7 g of raw pasta, incubated in a 20 mL sealed vial for 20 min at 70°C gave the better results when the fiber was exposed to the headspace for 2 hours. In order to optimize the method the following time and temperature ranges were further on evaluated: incubation time between 10 to 60 min; extraction time from 20 min to 10 h; incubation and extraction temperature from 40 to 90°C.
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|Titolo:||EVALUATION OF HS-SPME AND GC-MS TECNIQUE POTENTIALITY TO CHARACTERIZE THE FLAVOUR OF ITALIAN PASTA|
|Data di pubblicazione:||2010|
|Appartiene alla tipologia:||04d Abstract in atti di convegno|