Analysis of the volatile compound profile of pasta to identify process and quality markers.
The production process is critical to the quality of dry pasta. Depending on whether low-temperature, long-duration drying (LT-Lt) or high/very high-temperature, short-duration drying (HT-St/VHT-St) is used, not only the organoleptic and nutritional properties but also the shelf life of the product can vary significantly. The aromatic profile of pasta acts as a “fingerprint,” with specific volatile compounds serving as markers capable of revealing its production history and the heat treatment it has undergone.
Therefore, the aim of a recent study conducted by a group of Italian researchers (Giannetti et al., 2025) was to identify innovative processes and quality indicators for pasta, using its aroma as a key indicator. For the experiment, 100 samples of spaghetti from 5 different brands were analyzed using headspace solid-phase microextraction (HS-SPME/GC-MS). The collected data underwent a qualitative evaluation, followed by analysis using chemometric classification models: Partial Least Squares Discriminant Analysis (PLS-DA) and SIMCA (Soft Independent Modeling of Class Analogy).
Despite some difficulties, both models proved capable of successfully characterizing the samples based on their aromatic profiles, identifying new indicators to distinguish pasta from different brands and process markers to differentiate the slow-dried product from the high-temperature-dried one. Further investigation is needed to include an analysis of the raw semolina used in pasta production, in order to assess its impact on the product’s aromatic profile.
Use of nuclear magnetic resonance spectroscopy and the electronic nose to evaluate the quality of pasta made with different proteins.
Interest within the industry in integrating wheat-based foods, such as pasta, with new protein sources capable of offering nutritional and health benefits is steadily increasing. However, these new formulations must be evaluated in terms of technological and sensory quality. In this context, the aim of a recent study conducted by a group of Italian researchers (Giannetti et al., 2026) was to analyze the quality and flavor profile of traditional egg pasta enriched with two alternative protein sources (hazelnut flour and cricket flour), using nuclear magnetic resonance spectroscopy (1 ¹H NMR) and an electronic nose equipped with a quartz microbalance (QMB) sensor.
Overall, fortifying the pasta affects the mobility of the matrix, modulating the release of chemical components into the water during cooking and overcooking, and significantly alters the product’s sensory profile in terms of aroma and texture. Furthermore, it was observed that 1H NMR spectroscopy and the QMB electronic nose provide results complementary to those obtained through traditional qualitative and sensory analyses, demonstrating the potential of these techniques in assessing pasta quality. In conclusion, the authors highlight the complexity of balancing technological improvement and sensory appeal in the development of innovative food products.
References: Giannetti et al., Food Research International, 222, 2025, 117692. Chiossi et al., Molecules, 30, 2025, 1-18.
