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.

ABSTRACT:

Background

Low 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.

Results

Proton-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 volatil

SUBMITTER: Ekpa O 

PROVIDER: S-EPMC7891407 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature