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Influence of Drying Conditions on Volatile Compounds of Pasta

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Abstract

The effect of drying temperatures on the profile of volatile compounds of pasta was studied. The solid phase microextraction coupled with gas chromatography/mass spectrometry allowed to identify 72 volatile compounds in the samples of not-dried, low-temperature-dried (LT-dried), high-temperature-dried (HT-dried), and wrongly very-high-temperature-dried (WVHT-dried) pastas. The samples of not-dried pasta contained alcohols, aldehydes, short-chain ketones, esters, furans, and some sulfur compounds. In the LT-dried pasta, the volatile aldehydes derived from lipid oxidation were more abundant than in HT-dried pasta. HT-dried pasta showed higher levels of furan and furan derivatives (especially 2-furanmethanol), derived from the Maillard reaction, than LT-dried pasta (p < 0.05). Pyrazines arose from WVHT treatment. Significant differences were observed also for the color indices when comparing pasta subjected to LT and HT drying (p < 0.001). Several volatile Maillard reaction products were significantly correlated (p < 0.05 and p < 0.01) to a* and 100 − L*. The ratio aldehydes/furans allowed distinguishing in a significant way the treatments, independently from the lot characteristics.

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Authors and Affiliations

  1. Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti (Di.S.S.P.A.), Sezione di Scienze e Tecnologie Alimentari, Università degli Studi di Bari “Aldo Moro”, Via Amendola 165/A, 70126, Bari, Italy

    Antonella Pasqualone, Vito Michele Paradiso, Carmine Summo, Francesco Caponio & Tommaso Gomes

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  1. Antonella Pasqualone
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  2. Vito Michele Paradiso
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  3. Carmine Summo
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  4. Francesco Caponio
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  5. Tommaso Gomes
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Correspondence to Antonella Pasqualone.

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Pasqualone, A., Paradiso, V.M., Summo, C. et al. Influence of Drying Conditions on Volatile Compounds of Pasta. Food Bioprocess Technol 7, 719–731 (2014). https://doi.org/10.1007/s11947-013-1080-1

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