Characterization and comparison of predominant aroma compounds in microwave-treated wheat germ and evaluation of microwave radiation on stability

Yukun Zhang, Ning Tang, Lin Shi, Yuxin Miao, Xu Liu, Xinhui Ge, Yongqiang Cheng, Xiuqing Zhang

Research output: Contribution to journalArticlepeer-review

14 Scopus citations

Abstract

The present study was performed to evaluate the effects of microwave (MW) output power and treatment time on moisture content, lipase and lipoxygenase activities as well as colour changes of wheat germ (WG). In addition, the key aroma compounds in different MW-power-treated WG, which is of importance to the flavour of WG products, were also investigated. The obtained results showed that MW treatment maintained the inherent colour of WG and significantly reduced the moisture content (maximum reduction of 95%) and the activities of lipase and lipoxygenase (maximum reduction of 65% and 99%, respectively). In terms of aroma compounds, with the increase of the MW output power, the content of esters, alkanes, alcohols and acids decreased, while the content of heterocyclic compounds, nitrogen-containing compounds, aldehydes and ketones increased, providing more compounds with roasted flavour and less volatiles with grass-like flavour. Therefore, MW treatment was an effective stabilization method for WG utilization.

Original languageEnglish (US)
Article number102942
JournalJournal of Cereal Science
Volume93
DOIs
StatePublished - May 2020

Bibliographical note

Funding Information:
This work was financially supported by National Key R&D Program of China (Grant number 2018YFD0401000 ).

Funding Information:
This work was financially supported by National Key R&D Program of China (Grant number 2018YFD0401000).

Publisher Copyright:
© 2020 Elsevier Ltd

Keywords

  • Microwave radiation
  • Stabilization
  • Volatile substances
  • Wheat germ

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