{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T03:24:12Z","timestamp":1792293852314,"version":"4.4.0"},"reference-count":42,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2021,1,8]],"date-time":"2021-01-08T00:00:00Z","timestamp":1610064000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2021,8,15]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Maize varieties that are rich in carotenoids have been developed to combat vitamin A deficiency in Sub\u2010Saharan Africa. Unfortunately, after harvest, carotenoids degrade and off\u2010flavor volatiles develop, which affect nutrient intake and consumer acceptance. This study evaluated carotenoid retention and aroma compound stability in provitamin A biofortified maize, variety Pool 8A, as influenced by dry milling and storage in different packaging and temperature conditions.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The lowest amount of total carotenoids was found in flour stored in laminated paper bags at 37\u2009\u00b0C (only 16% retention after 180\u2009days), attributable to the high storage temperature and oxygen permeability of the packaging material. No significant effect on carotenoid degradation was found for dry milling, either by rotor mill or freezer mill, but the formation of volatile compounds was significantly (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05) affected. Volatile compounds such as hexanal, 2\u2010pentylfuran, 1\u2010propanol, 2\u2010heptanone, butyrolactone, limonene, and hexanoic acid were found in different proportions after milling. The highest concentration of hexanal was in flour milled by rotor mill or freezer mill, and stored in laminated paper bags at 37\u2009\u00b0C after 180\u2009days, and the lowest concentrations were for flour in aluminium bags and double\u2010layered polyethylene bags stored at 4\u00a0\u00b0C.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>Maize flour stored in double\u2010layered polyethylene bags had the highest carotenoid retention and aroma stability. Importantly, the use of these bags is economically feasible in low\u2010income countries. Overall, our results show that effective control of storage conditions is crucial to prevent carotenoid loss and decrease off\u2010odor formation. \u00a9 2020 The Authors. <jats:italic>Journal of The Science of Food and Agriculture<\/jats:italic> published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.11039","type":"journal-article","created":{"date-parts":[[2020,12,22]],"date-time":"2020-12-22T12:44:28Z","timestamp":1608641068000},"page":"4042-4049","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Carotenoid stability and aroma retention during the post\u2010harvest storage of biofortified maize"],"prefix":"10.1002","volume":"101","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7633-1541","authenticated-orcid":false,"given":"Onu","family":"Ekpa","sequence":"first","affiliation":[{"name":"Food Quality and Design Group, Department of 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