Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China
Nian zhuan has its aroma as one of the perceived principal characteristics. The current study was aimed mainly to investigate the potential to include the aroma of nian zhuan as a new target criterion into the green wheat product chain. By improving the conditions for the traditional processing of n...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-09-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.996337/full |
| _version_ | 1828110124296699904 |
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| author | Yadong Jin Yadong Jin Shuang Bai Shuang Bai Zengwen Huang Liqin You Tonggang Zhang |
| author_facet | Yadong Jin Yadong Jin Shuang Bai Shuang Bai Zengwen Huang Liqin You Tonggang Zhang |
| author_sort | Yadong Jin |
| collection | DOAJ |
| description | Nian zhuan has its aroma as one of the perceived principal characteristics. The current study was aimed mainly to investigate the potential to include the aroma of nian zhuan as a new target criterion into the green wheat product chain. By improving the conditions for the traditional processing of nian zhuan, the optimal processing conditions were determined as green wheat (GW) 14 d, steaming the green wheat with the skin (SGWS) 26 min and cooked green wheat peeled (CGWP) 280 min, to evaluate the feasibility of using electronic nose (E-nose) and gas chromatography mass spectrometry (GC-MS) to discriminate nian zhuan in different stages. E-nose was used to recognize nian zhuan odors in different processing stages, and GC-MS to identify the individual volatile compounds. A total of 139 volatile compounds were detected by GC-MS, of which 71 key were screened by t-test (P < 0.01). The W1W, W1S, W2W and W2S sensors of E-nose gave higher responses to all samples, and effectively discriminated the samples. The most volatile compounds were produced in the millstone milling (MSM) stage of nian zhuan, and millstone could promote the release of volatile compounds from cooked green wheat by milling. |
| first_indexed | 2024-04-11T11:14:48Z |
| format | Article |
| id | doaj.art-280e7ac1883a48d7951f5de4a9c35864 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-11T11:14:48Z |
| publishDate | 2022-09-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-280e7ac1883a48d7951f5de4a9c358642022-12-22T04:27:15ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-09-01910.3389/fnut.2022.996337996337Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern ChinaYadong Jin0Yadong Jin1Shuang Bai2Shuang Bai3Zengwen Huang4Liqin You5Tonggang Zhang6College of Animal Sciences, Xichang University, Xichang, ChinaSchool of Agriculture, Ningxia University, Yinchuan, ChinaCollege of Animal Sciences, Xichang University, Xichang, ChinaSchool of Agriculture, Ningxia University, Yinchuan, ChinaCollege of Animal Sciences, Xichang University, Xichang, ChinaCollege of Biological Science and Engineering, North Minzu University, Yinchuan, ChinaSchool of Biology and Brewing Engineering, Taishan University, Taian, ChinaNian zhuan has its aroma as one of the perceived principal characteristics. The current study was aimed mainly to investigate the potential to include the aroma of nian zhuan as a new target criterion into the green wheat product chain. By improving the conditions for the traditional processing of nian zhuan, the optimal processing conditions were determined as green wheat (GW) 14 d, steaming the green wheat with the skin (SGWS) 26 min and cooked green wheat peeled (CGWP) 280 min, to evaluate the feasibility of using electronic nose (E-nose) and gas chromatography mass spectrometry (GC-MS) to discriminate nian zhuan in different stages. E-nose was used to recognize nian zhuan odors in different processing stages, and GC-MS to identify the individual volatile compounds. A total of 139 volatile compounds were detected by GC-MS, of which 71 key were screened by t-test (P < 0.01). The W1W, W1S, W2W and W2S sensors of E-nose gave higher responses to all samples, and effectively discriminated the samples. The most volatile compounds were produced in the millstone milling (MSM) stage of nian zhuan, and millstone could promote the release of volatile compounds from cooked green wheat by milling.https://www.frontiersin.org/articles/10.3389/fnut.2022.996337/fullgreen wheatnian zhuanE-noseGC-MSmillstone millingflavor |
| spellingShingle | Yadong Jin Yadong Jin Shuang Bai Shuang Bai Zengwen Huang Liqin You Tonggang Zhang Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China Frontiers in Nutrition green wheat nian zhuan E-nose GC-MS millstone milling flavor |
| title | Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China |
| title_full | Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China |
| title_fullStr | Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China |
| title_full_unstemmed | Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China |
| title_short | Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China |
| title_sort | technology characteristics and flavor changes of traditional green wheat product nian zhuan in northern china |
| topic | green wheat nian zhuan E-nose GC-MS millstone milling flavor |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.996337/full |
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