Aromatic and proteomic analyses corroborate the distinction between Mediterranean landraces and modern varieties of durum wheat
In this paper volatile organic compounds (VOCs) from durum wheat cultivars and landraces were analyzed using PTR-TOF-MS. The aim was to characterize the VOC’s profile of the wholemeal flour and of the kernel to find out if any VOCs were specific to varieties and sample matrices. The VOC data is acco...
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| Veröffentlicht in: | Scientific reports 2016-10, Vol.6 (1), p.34619-34619, Article 34619 |
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| creator | Vita, Federico Taiti, Cosimo Pompeiano, Antonio Gu, Zuguang Lo Presti, Emilio Whitney, Larisa Monti, Michele Di Miceli, Giuseppe Giambalvo, Dario Ruisi, Paolo Guglielminetti, Lorenzo Mancuso, Stefano |
| description | In this paper volatile organic compounds (VOCs) from durum wheat cultivars and landraces were analyzed using PTR-TOF-MS. The aim was to characterize the VOC’s profile of the wholemeal flour and of the kernel to find out if any VOCs were specific to varieties and sample matrices. The VOC data is accompanied by SDS-PAGE analyses of the storage proteins (gliadins and glutenins). Statistical analyses was carried out both on the signals obtained by MS and on the protein profiles. The difference between the VOC profile of two cultivars or two preparations of the same sample - matrices, in this case kernel vs wholemeal flour - can be very subtle; the high resolution of PTR-TOF-MS - down to levels as low as pptv - made it possible to recognize these differences. The effects of grinding on the VOC profiles were analyzed using SIMPER and Tanglegram statistical methods. Our results show that it is possible describe samples using VOC profiles and protein data. |
| doi_str_mv | 10.1038/srep34619 |
| format | Article |
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The aim was to characterize the VOC’s profile of the wholemeal flour and of the kernel to find out if any VOCs were specific to varieties and sample matrices. The VOC data is accompanied by SDS-PAGE analyses of the storage proteins (gliadins and glutenins). Statistical analyses was carried out both on the signals obtained by MS and on the protein profiles. The difference between the VOC profile of two cultivars or two preparations of the same sample - matrices, in this case kernel vs wholemeal flour - can be very subtle; the high resolution of PTR-TOF-MS - down to levels as low as pptv - made it possible to recognize these differences. The effects of grinding on the VOC profiles were analyzed using SIMPER and Tanglegram statistical methods. Our results show that it is possible describe samples using VOC profiles and protein data.</description><identifier>ISSN: 2045-2322</identifier><identifier>EISSN: 2045-2322</identifier><identifier>DOI: 10.1038/srep34619</identifier><identifier>PMID: 27708424</identifier><language>eng</language><publisher>London: Nature Publishing Group UK</publisher><subject>631/449/1736 ; 631/449/1870 ; 82/29 ; Biological Evolution ; Cultivars ; Flour ; Flour - analysis ; Gel electrophoresis ; Gliadin - isolation & purification ; Glutens - isolation & purification ; Humanities and Social Sciences ; Italy ; multidisciplinary ; Organic compounds ; Plant Breeding ; Principal Component Analysis ; Science ; Seeds - chemistry ; Seeds - metabolism ; Sodium lauryl sulfate ; Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization ; Statistical analysis ; Statistical methods ; Statistics ; Storage proteins ; Triticum - chemistry ; Triticum - classification ; Triticum - genetics ; Triticum - metabolism ; VOCs ; Volatile organic compounds ; Volatile Organic Compounds - isolation & purification ; Volatile Organic Compounds - metabolism ; Wheat</subject><ispartof>Scientific reports, 2016-10, Vol.6 (1), p.34619-34619, Article 34619</ispartof><rights>The Author(s) 2016</rights><rights>Copyright Nature Publishing Group Oct 2016</rights><rights>Copyright © 2016, The Author(s) 2016 The Author(s)</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c438t-8c4ae71467be17e017c64a4db06be048f0caf5a9321c450ed084102fbaa48da53</citedby><cites>FETCH-LOGICAL-c438t-8c4ae71467be17e017c64a4db06be048f0caf5a9321c450ed084102fbaa48da53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5052571/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5052571/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,860,881,27901,27902,41096,42165,51551,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27708424$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Vita, Federico</creatorcontrib><creatorcontrib>Taiti, Cosimo</creatorcontrib><creatorcontrib>Pompeiano, Antonio</creatorcontrib><creatorcontrib>Gu, Zuguang</creatorcontrib><creatorcontrib>Lo Presti, Emilio</creatorcontrib><creatorcontrib>Whitney, Larisa</creatorcontrib><creatorcontrib>Monti, Michele</creatorcontrib><creatorcontrib>Di Miceli, Giuseppe</creatorcontrib><creatorcontrib>Giambalvo, Dario</creatorcontrib><creatorcontrib>Ruisi, Paolo</creatorcontrib><creatorcontrib>Guglielminetti, Lorenzo</creatorcontrib><creatorcontrib>Mancuso, Stefano</creatorcontrib><title>Aromatic and proteomic analyses corroborate the distinction between Mediterranean landraces and modern varieties of durum wheat</title><title>Scientific reports</title><addtitle>Sci Rep</addtitle><addtitle>Sci Rep</addtitle><description>In this paper volatile organic compounds (VOCs) from durum wheat cultivars and landraces were analyzed using PTR-TOF-MS. The aim was to characterize the VOC’s profile of the wholemeal flour and of the kernel to find out if any VOCs were specific to varieties and sample matrices. The VOC data is accompanied by SDS-PAGE analyses of the storage proteins (gliadins and glutenins). Statistical analyses was carried out both on the signals obtained by MS and on the protein profiles. The difference between the VOC profile of two cultivars or two preparations of the same sample - matrices, in this case kernel vs wholemeal flour - can be very subtle; the high resolution of PTR-TOF-MS - down to levels as low as pptv - made it possible to recognize these differences. The effects of grinding on the VOC profiles were analyzed using SIMPER and Tanglegram statistical methods. Our results show that it is possible describe samples using VOC profiles and protein data.</description><subject>631/449/1736</subject><subject>631/449/1870</subject><subject>82/29</subject><subject>Biological Evolution</subject><subject>Cultivars</subject><subject>Flour</subject><subject>Flour - analysis</subject><subject>Gel electrophoresis</subject><subject>Gliadin - isolation & purification</subject><subject>Glutens - isolation & purification</subject><subject>Humanities and Social Sciences</subject><subject>Italy</subject><subject>multidisciplinary</subject><subject>Organic compounds</subject><subject>Plant Breeding</subject><subject>Principal Component Analysis</subject><subject>Science</subject><subject>Seeds - chemistry</subject><subject>Seeds - metabolism</subject><subject>Sodium lauryl sulfate</subject><subject>Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization</subject><subject>Statistical analysis</subject><subject>Statistical methods</subject><subject>Statistics</subject><subject>Storage proteins</subject><subject>Triticum - 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Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Scientific reports</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Vita, Federico</au><au>Taiti, Cosimo</au><au>Pompeiano, Antonio</au><au>Gu, Zuguang</au><au>Lo Presti, Emilio</au><au>Whitney, Larisa</au><au>Monti, Michele</au><au>Di Miceli, Giuseppe</au><au>Giambalvo, Dario</au><au>Ruisi, Paolo</au><au>Guglielminetti, Lorenzo</au><au>Mancuso, Stefano</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Aromatic and proteomic analyses corroborate the distinction between Mediterranean landraces and modern varieties of durum wheat</atitle><jtitle>Scientific reports</jtitle><stitle>Sci Rep</stitle><addtitle>Sci Rep</addtitle><date>2016-10-06</date><risdate>2016</risdate><volume>6</volume><issue>1</issue><spage>34619</spage><epage>34619</epage><pages>34619-34619</pages><artnum>34619</artnum><issn>2045-2322</issn><eissn>2045-2322</eissn><abstract>In this paper volatile organic compounds (VOCs) from durum wheat cultivars and landraces were analyzed using PTR-TOF-MS. The aim was to characterize the VOC’s profile of the wholemeal flour and of the kernel to find out if any VOCs were specific to varieties and sample matrices. The VOC data is accompanied by SDS-PAGE analyses of the storage proteins (gliadins and glutenins). Statistical analyses was carried out both on the signals obtained by MS and on the protein profiles. The difference between the VOC profile of two cultivars or two preparations of the same sample - matrices, in this case kernel vs wholemeal flour - can be very subtle; the high resolution of PTR-TOF-MS - down to levels as low as pptv - made it possible to recognize these differences. The effects of grinding on the VOC profiles were analyzed using SIMPER and Tanglegram statistical methods. Our results show that it is possible describe samples using VOC profiles and protein data.</abstract><cop>London</cop><pub>Nature Publishing Group UK</pub><pmid>27708424</pmid><doi>10.1038/srep34619</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | 631/449/1736 631/449/1870 82/29 Biological Evolution Cultivars Flour Flour - analysis Gel electrophoresis Gliadin - isolation & purification Glutens - isolation & purification Humanities and Social Sciences Italy multidisciplinary Organic compounds Plant Breeding Principal Component Analysis Science Seeds - chemistry Seeds - metabolism Sodium lauryl sulfate Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization Statistical analysis Statistical methods Statistics Storage proteins Triticum - chemistry Triticum - classification Triticum - genetics Triticum - metabolism VOCs Volatile organic compounds Volatile Organic Compounds - isolation & purification Volatile Organic Compounds - metabolism Wheat |
| title | Aromatic and proteomic analyses corroborate the distinction between Mediterranean landraces and modern varieties of durum wheat |
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