ArticleJournal of the science of food and agriculture2021
Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME GC-MS.
Article in Journal of the science of food and agriculture, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers, 1 of them a synthesis that pooled it.
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Who cites it
6 citing papers in PubMed, 1 synthesis or guideline pooled it, 17 citations in OpenAlex.
- A systematic review of the impacts of post-harvest handling on provitamin A, iron and zinc retention in seven biofortified crops.Nature food · 2023Pooled it
- Unveiling the metabolic profile and anti-inflammatory potential of apple of Sodom (Calotropis procera (Aiton) W.T.) by UPLC-MS/MS chemometric analysis.Scientific reports · 2026Article
- Intelligent Discrimination of Grain Aging Using Volatile Organic Compound Fingerprints and Machine Learning: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Physico-Chemical and Sensory Characteristics of Extruded Cereal Composite Flour Porridge Enriched with House Crickets (Foods (Basel, Switzerland) · 2025Article
- Effect of cooking methods on volatile compounds and texture properties in maize porridge.Food chemistry: X · 2024Article
- Retaining a large amount of resistant starch in cooked potato through microwave heating after freeze-drying.Current research in food science · 2022Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundLow adoption of maize varieties bred to address the nutritional needs of the growing African population limits their impact. Aroma is essential in consumer preference, but has hitherto hardly been studied. We analysed the volatile organic compounds of flours and porridges of 22 maize varieties belonging to four nutritionally distinct groups, namely provitamin A maize, quality protein maize, yellow and white maize.
resultsProton-transfer-reaction quadrupole ion time-of-flight mass spectrometry (PTR-QiTOF-MS) analysis generated 524 mass peaks ranging from 16.007 to 448.089 m/z. Principal component analysis separated the varieties belonging to the four groups. With headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME GC-MS), 48 volatile compounds were identified in maize flour and 21 in maize porridge, including hexane, nonane, pentanoic acid, 1-octen-3-ol, 1-hexanol, hexanal, nonanal, 2-pentylfuran and 2-heptanone. Volatile compounds such as 1,2,4-trimethyl benzene, associated with thermal degradation of carotenoids, increased in the porridge of yellow and provitamin A maize.
conclusionThe results indicate that PTR-QiTOF-MS and HS-SPME GC-MS combined with multivariate analysis are instrumental to study the volatile aroma compounds of different maize varieties.
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