Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize Bread.

ABSTRACT: In Portugal, maize has been used for centuries to produce an ethnic bread called broa, employing traditional maize varieties, which are preferred by the consumers in detriment of commercial hybrids. In order to evaluate the maize volatiles that can influence consumers' acceptance of broas, twelve broas were prepared from twelve maize varieties (eleven traditional and one commercial hybrid), following a traditional recipe. All maize flours and broas were analyzed by HS-SPME-GC-MS (headspace solid-phase microextraction) and broas were appraised by a consumer sensory panel. In addition, the major soluble phenolics and total carotenoids contents were quantitated in order to evaluate their influence as precursors or inhibitors of volatile compounds. Results showed that the major volatiles detec

SUBMITTER: Bento-Silva A 

PROVIDER: S-EPMC8533067 | biostudies-literature | 2021 Sep

REPOSITORIES: biostudies-literature