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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-28410
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dc.contributor.authorLongin, Friedrich-
dc.contributor.authorBeck, Heiner-
dc.contributor.authorGütler, Hermann-
dc.contributor.authorHeilig, Wendelin-
dc.contributor.authorKleinert, Michael-
dc.contributor.authorRapp, Matthias-
dc.contributor.authorPhilipp, Norman-
dc.contributor.authorErban, Alexander-
dc.contributor.authorBrilhaus, Dominik-
dc.contributor.authorMettler-Altmann, Tabea-
dc.contributor.authorStich, Benjamin-
dc.date.accessioned2023-08-04T14:53:35Z-
dc.date.available2023-08-04T14:53:35Z-
dc.date.issued2019-03-09-
dc.identifier.issn0963-9969de_CH
dc.identifier.issn1873-7145de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/28410-
dc.description.abstractBread aroma is the principal characteristic perceived by the consumer yet it is mostly disregarded in the product chain. The main aim of this study was to evaluate the potential to include bread aroma as a new target criterion into the wheat product chain. The objectives of our study were to (i) quantify the influence of genetic versus environmental factors on the bread aroma and quality characteristics, (ii) evaluate whether bread baked from modern wheat varieties differ in terms of aroma from those baked from old varieties, and (iii) compare genomic and metabolomic approaches for their efficiency to predict bread aroma and quality characteristics in a wheat breeding program. Agronomic characters as well as bread aroma and quality traits were assessed for 18 old and 22 modern winter wheat varieties evaluated at up to three locations in Germany. Metabolite profiles of all 120 flour samples were collected using a 7200 GC-QTOF. Considerable differences in the adjusted entry means for all examined bread aroma and quality characters were observed. For aroma, which was rated on a scale from 1 to 9, the adjusted entry means varied for the 40 wheat varieties between 3 and 8. In contrast, the aroma of bread prepared from old and modern wheat varieties did not differ significantly (P < 0.05). Bread aroma was not significantly (P < 0.05) correlated with grain yield, which suggested that it is possible to select for the former character in wheat breeding programs without reducing the gain of selection for the latter. Finally, we have shown that bread aroma can be better predicted using a combination of metabolite and SNP genotyping profiles instead of the SNP genotyping profile only. In conclusion, we have illustrated possibilities to increase the quality of wheat for consumers in the product chain.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Research Internationalde_CH
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0/de_CH
dc.subjectFlavorde_CH
dc.subjectGenomic predictionde_CH
dc.subjectOdorde_CH
dc.subjectOld vs. modernde_CH
dc.subjectWheatde_CH
dc.subjectYieldde_CH
dc.subjectBreadde_CH
dc.subjectConsumer Behaviorde_CH
dc.subjectEdible Grainde_CH
dc.subjectFlourde_CH
dc.subjectFood Handlingde_CH
dc.subjectFood Qualityde_CH
dc.subjectGenetic Variationde_CH
dc.subjectGenomicsde_CH
dc.subjectGenotypede_CH
dc.subjectMetabolomicsde_CH
dc.subjectOdorantsde_CH
dc.subjectPlant Breedingde_CH
dc.subjectPolymorphism, Single Nucleotidede_CH
dc.subjectPrincipal Component Analysisde_CH
dc.subjectSeasonsde_CH
dc.subjectTastede_CH
dc.subjectTriticumde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleAroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profilesde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.foodres.2019.108748de_CH
dc.identifier.doi10.21256/zhaw-28410-
dc.identifier.pmid32036907de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.start108748de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume129de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
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Longin, F., Beck, H., Gütler, H., Heilig, W., Kleinert, M., Rapp, M., Philipp, N., Erban, A., Brilhaus, D., Mettler-Altmann, T., & Stich, B. (2019). Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles. Food Research International, 129, 108748. https://doi.org/10.1016/j.foodres.2019.108748
Longin, F. et al. (2019) ‘Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles’, Food Research International, 129, p. 108748. Available at: https://doi.org/10.1016/j.foodres.2019.108748.
F. Longin et al., “Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles,” Food Research International, vol. 129, p. 108748, Mar. 2019, doi: 10.1016/j.foodres.2019.108748.
LONGIN, Friedrich, Heiner BECK, Hermann GÜTLER, Wendelin HEILIG, Michael KLEINERT, Matthias RAPP, Norman PHILIPP, Alexander ERBAN, Dominik BRILHAUS, Tabea METTLER-ALTMANN und Benjamin STICH, 2019. Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles. Food Research International. 9 März 2019. Bd. 129, S. 108748. DOI 10.1016/j.foodres.2019.108748
Longin, Friedrich, Heiner Beck, Hermann Gütler, Wendelin Heilig, Michael Kleinert, Matthias Rapp, Norman Philipp, et al. 2019. “Aroma and Quality of Breads Baked from Old and Modern Wheat Varieties and Their Prediction from Genomic and Flour-Based Metabolite Profiles.” Food Research International 129 (March): 108748. https://doi.org/10.1016/j.foodres.2019.108748.
Longin, Friedrich, et al. “Aroma and Quality of Breads Baked from Old and Modern Wheat Varieties and Their Prediction from Genomic and Flour-Based Metabolite Profiles.” Food Research International, vol. 129, Mar. 2019, p. 108748, https://doi.org/10.1016/j.foodres.2019.108748.


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