ArticleCurrent research in food science2023
Characterization and discrimination of flavor volatiles of different colored wheat grains after cooking based on GC-IMS and chemometrics.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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20 citing papers in PubMed, 28 citations in OpenAlex.
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- Anti-discoloration of Tuna Fillet Through the Lactic Acid Bacteria Treatment: Interpretation by Metabolomic Analysis.Probiotics and antimicrobial proteins · 2026Article
- Dynamic evolution of flavor profiles and antioxidant capacities in black rice tea during continuous roasting.Frontiers in nutrition · 2026Article
- Advances in Atmospheric Cold Plasma Technology for Plant-Based Food Safety, Functionality, and Quality Implications.Foods (Basel, Switzerland) · 2025Review
- Cultivation Method-Driven Aroma Diversification inFoods (Basel, Switzerland) · 2025Article
- Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products.Foods (Basel, Switzerland) · 2025Review
- Production of novel dried noodles using Chinese chive powder as a natural pigment and nutrient fortifier with fragrance.Food chemistry: X · 2025Article
- Exploring Formation and Control of Hazards in Thermal Processing for Food Safety.Foods (Basel, Switzerland) · 2025Review
- Uncovering the Differences in Flavour Volatiles from Hybrid and Conventional Foxtail Millet Varieties Based on Gas Chromatography-Ion Migration Spectrometry and Chemometrics.Plants (Basel, Switzerland) · 2025Article
- The Effect of Protein-Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products.Foods (Basel, Switzerland) · 2025Review
- Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC-IMS, and chemometrics.Frontiers in nutrition · 2025Article
- HS-GC-IMS Coupled With Chemometrics Analyzes Volatile Aroma Compounds in SteamedJournal of analytical methods in chemistry · 2025Article
- Single Cell and Transcriptomic Analysis of Regulatory Mechanisms of Key Genes in Systemic Lupus Erythematosus.International journal of general medicine · 2025Article
- Gas chromatography-ion mobility spectrometry-based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditions.Current research in food science · 2025Article
- Quality and nutritional properties of noodles: a systematic comparison of noodles based on blue, purple, black, and white whole wheat flours.Frontiers in nutrition · 2025Article
- Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting.Foods (Basel, Switzerland) · 2024Article
- Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses.Foods (Basel, Switzerland) · 2024Article
- Characterization of flavor volatiles in raw and cooked pigmented onion (Current research in food science · 2024Article
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Authors and funding
6 authors at 3 institutions in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Changes in flavor volatiles of three colored wheat grains (black, green, and yellow) after cooking were detected via gas chromatography-ion migration spectrometry (GC-IMS) to explore corresponding volatile flavor traits. A total of 52 volatile chemicals were spotted among these cooked wheat grains, including 30 aldehydes (accounting for 73.86-83.78%), 11 ketones (9.53-16.98%), 3 alcohols (0.88-1.21%), 4 furans (4.82-7.44%), 2 esters (0.28-0.42%), and 2 pyrazines (0.18-0.32%). Aldehydes, ketones, and furans were the main volatile compounds in three different cooked wheat. For black-colored wheat, the relative contents of benzene acetaldehyde, benzaldehyde, 2-methyl butanal, and 3-methyl butanal were much higher (p < 0.05). For green-colored wheat, the relative contents of nonanal, 2-pentyl furan, (
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