Effects of thermal treatments on durum wheat pasta flavour during production process: A modelling approach to provide added-value to pasta dried at low temperatures

Vanessa Giannetti; Maurizio Boccacci Mariani; Federico Marini; Alessandra Biancolillo

doi:10.1016/j.talanta.2020.121955

Effects of thermal treatments on durum wheat pasta flavour during production process: A modelling approach to provide added-value to pasta dried at low temperatures

Talanta. 2021 Apr 1:225:121955. doi: 10.1016/j.talanta.2020.121955. Epub 2020 Dec 3.

Authors

Vanessa Giannetti¹, Maurizio Boccacci Mariani², Federico Marini³, Alessandra Biancolillo⁴

Affiliations

¹ Department of Management, Sapienza University of Rome, Via Del Castro Laurenziano 9, 00161, Rome, Italy. Electronic address: vanessa.giannetti@uniroma1.it.
² Department of Management, Sapienza University of Rome, Via Del Castro Laurenziano 9, 00161, Rome, Italy.
³ Department of Chemistry, Sapienza University of Rome, P.le Aldo Moro 5, 00185, Rome, Italy.
⁴ Department of Physical and Chemical Sciences, University of L'Aquila, Via Vetoio, 67100, Coppito, L'Aquila, Italy.

PMID: 33592710
DOI: 10.1016/j.talanta.2020.121955

Abstract

Pasta is a key element of the Mediterranean Diet and it has been declared by Unesco intangible cultural heritage of humanity. Despite seems a simple food, only made of semolina and water, pasta is produced following a multi-step process that strongly affect the final product. Drying stage is the one that has the greater influence on its organoleptic/nutritional characteristics. This study aimed to analyse the flavour of pasta to test whether the different drying treatments (High Temperature-Short time or Low Temperature-Long time) have a direct impact on its composition and consequently whether they could influence the end-product quality. The headspace solid-phase microextraction was optimized using an experimental design and 52 samples were analysed by HS-SPME/GC-MS and classified by PLS-DA. The resulting classification model (validated by repeated double cross-validation and permutation tests) allowed correctly predicting more than 80% of samples, confirming that drying may have a significant impact on pasta flavour.

Keywords: Design of experiments (DoE); Drying process; Headspace solid phase microextraction (HS-SPME); High/very high temperature-short time (HT/VHT-St) and low temperature-long time (LT-Lt); Partial least squares discriminant analysis (PLS-DA); Pasta.

MeSH terms

Desiccation
Flour* / analysis
Food Handling
Temperature
Triticum*