{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,21]],"date-time":"2026-02-21T00:11:04Z","timestamp":1771632664845,"version":"3.50.1"},"reference-count":85,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2022,4,23]],"date-time":"2022-04-23T00:00:00Z","timestamp":1650672000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"European Union\u2019s Seventh Framework Programme for research, technological development and demonstration","award":["245058"],"award-info":[{"award-number":["245058"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia through research unit GREEN-IT","award":["UID\/Multi\/04551\/2020"],"award-info":[{"award-number":["UID\/Multi\/04551\/2020"]}]},{"DOI":"10.13039\/501100018886","name":"LAQV-REQUIMTE","doi-asserted-by":"publisher","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}],"id":[{"id":"10.13039\/501100018886","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Broa is a Portuguese maize bread with characteristic sensory attributes that can only be achieved using traditional maize varieties. This study intends to disclose the volatile compounds that are mainly associated with the baking process of broas, which can be important contributors to their aroma. Twelve broas were prepared from twelve maize flours (eleven traditional maize varieties and one commercial hybrid). Their volatile compounds were analyzed by GC\u00d7GC\u2013ToFMS (two-dimensional gas chromatography coupled with time-of-flight mass spectrometry) for an untargeted screening of the chemical compounds mainly formed during baking. It was possible to identify 128 volatiles that belonged to the main chemical families formed during this stage. Among these, only 16 had been previously detected in broas. The most abundant were furans, furanones, and pyranones, but the most relevant for the aroma of broas were ascribed to sulfur-containing compounds, in particular dimethyl trisulfide and methanethiol. Pyrazines might contribute negatively to the aroma of broas since they were present in higher amounts in the commercial broa. This work constitutes the most detailed study of the characterization of broas volatile compounds, particularly those formed during the Maillard reaction. These findings may contribute to the characterization of other maize-based foodstuffs, ultimately improving the production of foods with better sensory features.<\/jats:p>","DOI":"10.3390\/molecules27092728","type":"journal-article","created":{"date-parts":[[2022,4,23]],"date-time":"2022-04-23T21:39:45Z","timestamp":1650749985000},"page":"2728","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Comprehensive Two-Dimensional Gas Chromatography as a Powerful Strategy for the Exploration of Broas Volatile Composition"],"prefix":"10.3390","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3047-0586","authenticated-orcid":false,"given":"Andreia","family":"Bento-Silva","sequence":"first","affiliation":[{"name":"FCT NOVA, Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal"},{"name":"iMed.ULisboa, Instituto de Investiga\u00e7\u00e3o do Medicamento, Faculdade de Farm\u00e1cia, Universidade de Lisboa, Avenida Prof. Gama Pinto, 1649-003 Lisboa, Portugal"},{"name":"DCFM, Departamento de Ci\u00eancias Farmac\u00eauticas e do Medicamento, Faculdade de Farm\u00e1cia da Universidade de Lisboa, Av. das For\u00e7as Armadas, 1649-003 Lisboa, Portugal"},{"name":"ITQB NOVA, Instituto de Tecnologia Qu\u00edmica e Biol\u00f3gica Ant\u00f3nio Xavier, Universidade Nova de Lisboa, Avenida da Rep\u00fablica, 2780-157 Oeiras, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3119-8745","authenticated-orcid":false,"given":"No\u00e9lia","family":"Duarte","sequence":"additional","affiliation":[{"name":"iMed.ULisboa, Instituto de Investiga\u00e7\u00e3o do Medicamento, Faculdade de Farm\u00e1cia, Universidade de Lisboa, Avenida Prof. Gama Pinto, 1649-003 Lisboa, Portugal"},{"name":"DCFM, Departamento de Ci\u00eancias Farmac\u00eauticas e do Medicamento, Faculdade de Farm\u00e1cia da Universidade de Lisboa, Av. das For\u00e7as Armadas, 1649-003 Lisboa, Portugal"}]},{"given":"Magda","family":"Santos","sequence":"additional","affiliation":[{"name":"Department of Chemistry & LAQV-REQUIMTE, Universidade de Aveiro, Campus Universit\u00e1rio Santiago, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3732-774X","authenticated-orcid":false,"given":"Carina Pedrosa","family":"Costa","sequence":"additional","affiliation":[{"name":"Department of Chemistry & LAQV-REQUIMTE, Universidade de Aveiro, Campus Universit\u00e1rio Santiago, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8469-7508","authenticated-orcid":false,"given":"Maria Carlota","family":"Vaz Patto","sequence":"additional","affiliation":[{"name":"ITQB NOVA, Instituto de Tecnologia Qu\u00edmica e Biol\u00f3gica Ant\u00f3nio Xavier, Universidade Nova de Lisboa, Avenida da Rep\u00fablica, 2780-157 Oeiras, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0396-3019","authenticated-orcid":false,"given":"S\u00edlvia M.","family":"Rocha","sequence":"additional","affiliation":[{"name":"Department of Chemistry & LAQV-REQUIMTE, Universidade de Aveiro, Campus Universit\u00e1rio Santiago, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5016-4634","authenticated-orcid":false,"given":"Maria Ros\u00e1rio","family":"Bronze","sequence":"additional","affiliation":[{"name":"iMed.ULisboa, Instituto de Investiga\u00e7\u00e3o do Medicamento, Faculdade de Farm\u00e1cia, Universidade de Lisboa, Avenida Prof. Gama Pinto, 1649-003 Lisboa, Portugal"},{"name":"DCFM, Departamento de Ci\u00eancias Farmac\u00eauticas e do Medicamento, Faculdade de Farm\u00e1cia da Universidade de Lisboa, Av. das For\u00e7as Armadas, 1649-003 Lisboa, Portugal"},{"name":"ITQB NOVA, Instituto de Tecnologia Qu\u00edmica e Biol\u00f3gica Ant\u00f3nio Xavier, Universidade Nova de Lisboa, Avenida da Rep\u00fablica, 2780-157 Oeiras, Portugal"},{"name":"iBET, Instituto de Biologia Experimental e Tecnol\u00f3gica, Avenida da Rep\u00fablica, Quinta do Marqu\u00eas, Esta\u00e7\u00e3o Agron\u00f3mica Nacional, Apartado 12, 2780-157 Oeiras, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,4,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.chroma.2015.09.045","article-title":"Analytical Methods for Volatile Compounds in Wheat Bread","volume":"1428","author":"Pico","year":"2016","journal-title":"J. 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