ArticleScientific reports2016
Aromatic and proteomic analyses corroborate the distinction between Mediterranean landraces and modern varieties of durum wheat.
Article in Scientific reports, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Environmental adaptation in wheat landraces: integrating physiological, molecular, and ecological mechanisms for climate-resilient agriculture.Frontiers in plant science · 2026Review
- Enhanced radiation use efficiency and grain filling rate as the main drivers of grain yield genetic gains in the CIMMYT elite spring wheat yield trial.Scientific reports · 2024Article
- Genetic approaches to exploit landraces for improvement ofFrontiers in plant science · 2023Review
- New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces.Frontiers in nutrition · 2023Article
- Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition.Molecules (Basel, Switzerland) · 2022Article
- Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows' Diet.Animals : an open access journal from MDPI · 2019Article
- Effects of different nitrogen fertilizers on two wheat cultivars: An integrated approach.Plant direct · 2018Article
- Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads.Scientific reports · 2017Article
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Authors and funding
12 authors.
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No grant is acknowledged in the PubMed record.
Abstract
In this paper volatile organic compounds (VOCs) from durum wheat cultivars and landraces were analyzed using PTR-TOF-MS. The aim was to characterize the VOC's profile of the wholemeal flour and of the kernel to find out if any VOCs were specific to varieties and sample matrices. The VOC data is accompanied by SDS-PAGE analyses of the storage proteins (gliadins and glutenins). Statistical analyses was carried out both on the signals obtained by MS and on the protein profiles. The difference between the VOC profile of two cultivars or two preparations of the same sample - matrices, in this case kernel vs wholemeal flour - can be very subtle; the high resolution of PTR-TOF-MS - down to levels as low as pptv - made it possible to recognize these differences. The effects of grinding on the VOC profiles were analyzed using SIMPER and Tanglegram statistical methods. Our results show that it is possible describe samples using VOC profiles and protein data.
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