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The present work investigated the possibility of combining headspace sampling–solid-phase microextraction with gas chromatography–mass spectroscopy (GC-MS) analysis and an array of semiconductor gas sensors to study the volatile fraction of traditional Italian cereal foods. In particular, it studied a pasta recognized as typical by the Italian laws and made with a semolina obtained from a toasted durum wheat. The GC-MS analysis allowed the identification of several volatile compounds, almost always in small concentrations, in raw materials and in fresh and dried pasta. The data deriving from the application of the GC-MS and electronic nose analyses were submitted to principal component analysis to evaluate the suitability of these techniques for emphasizing differences due to composition and/or processing. These preliminary results showed that both the analytical techniques allowed good discrimination …
[St. Paul, Minn.] American Association of Cereal Chemists.
Publication date: 
1 May 2007

Antonietta Baiano, Pietro Siciliano, Antonella M Taurino, Dominique S Presicce, Giuseppe Gambacorta, Carmen Lamacchia, Sandra Pati, Ennio La Notte

Biblio References: 
Volume: 52 Issue: 3 Pages: 138-143
Cereal foods world