A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough

Abstract

Aroma of Chinese steamed bread (CSB) is one of the important parameters that determines the overall quality attributes and consumer acceptance. However, the aroma profile of CSB still remains poorly understood, mainly because of relying on only a single method for aroma extraction in previous studies. Therefore, the objective of this study was to determine the volatile aroma compounds of five different samples of CSB using three different aroma extraction methods, namely solid-phase microextraction (SPME), simultaneous distillation-extraction (SDE), and purge and trap (P&T). All samples showed a unique aroma profile, which could be attributed to their unique microbial consortia. (E)-2-Nonenal and (E,E)-2,4-decadienal were the most prevalent aromatic compounds revealed by SDE, which have not been reported previously, while ethanol and acetic acid proved to be the most dominant compounds by both SPME and P&T. Our approach of combining three different aroma extraction methods provided better insights into the aroma profile of CSB, which had remained largely unknown in previous studies.

Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

“…As a result of maltose metabolism, L. sanfranciscensis produces acetic acid, CO 2 , lactate, and ethanol (Gobbetti & Corsetti, 1997), which also confer aroma to sourdoughs. Ethanol has been reported as the most abundant aromatic compound in many sourdoughs (Kim et al, 2009;Wu et al, 2012;Zhang et al, 2016). Wu et al (2012) reported the diversity of volatiles in the dough fermented with L. sanfranciscensis, L.…”

Microbiota succession and metabolite changes during the traditional sourdough fermentation of Chinese steamed bread

“…The preparation of sourdough steamed bread was carried out by secondary fermentation, as described previously by Zhang et al (2016). First, 140 g of wheat flour, 20 g of each conventional sourdough dough samples, and 70 mL of distilled/deionized (dd) water were mixed for 5-10 min and then fermented in a controlled fermentation tank (LXX24, Shandong, China) at 28 ± 2°C and 75% relative humidity.…”

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

“…It has played a significant role in making flour-based fermented food for a very long time all around the world (Hammes and Gänzle, 1997). It is widely used as a starter for bread making throughout Europe (de Vuyst et al, 2002;Ktenioudaki et al, 2015) and likewise, is employed as an ideal inoculum in making Chinese steamed bread (Li et al, 2014;Zhang et al, 2016). Sourdough fermentation significantly improves the quality of the resultant product, in terms of texture, flavor, and nutrition, and prolongs the shelf life by retarding the staling process of starch and decelerating microbial spoilage.…”