Cervellieri, Salvatore published the artcileMass spectrometry-based electronic nose to authenticate 100% Italian durum wheat pasta and characterization of volatile compounds, Recommanded Product: Hexyl 2-hydroxybenzoate, the main research area is electronic nose durum wheat pasta volatile compound mass spectrometry; Authentication; Chemometrics; Durum wheat pasta; Geographical origin; MS-based electronic nose; Volatile organic compounds.
Headspace solid-phase microextraction (HS-SPME) coupled with mass spectrometry-based electronic nose (MS-eNose), in combination with multivariate statistical anal. was used as untargeted method for the rapid authentication of 100% Italian durum wheat pasta. Among the tested classification models, i.e. PCA-LDA, PLS-DA and SVMc, SVMc provided the highest accuracy results in both calibration (90%) and validation (92%) processes. Potential markers discriminating pasta samples were identified by HS-SPME/GC-MS anal. Specifically, the content of a pattern of 8 out of 59 volatile organic compounds (VOCs) was significantly different between samples of 100% Italian durum wheat pasta and pasta produced with durum wheat of different origins, most of which were related to different lipidic oxidation in the two classes of pasta. The proposed MS-eNose method is a rapid and reliable tool to be used for authenticating Italian pasta useful to promote its typicity and preserving consumers from fraudulent practices.
Food Chemistry published new progress about Durum wheat. 6259-76-3 belongs to class esters-buliding-blocks, name is Hexyl 2-hydroxybenzoate, and the molecular formula is C13H18O3, Recommanded Product: Hexyl 2-hydroxybenzoate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics