Determination of Key Aroma Compounds in the Crumb of a Three-Stage Sourdough Rye Bread by Stable Isotope Dilution Assays and Sensory Studies

Abstract

An investigation of the volatile fraction of a freshly prepared sourdough rye bread crumb by means of the aroma extract dilution analysis (AEDA), followed by identification experiments, revealed 22 flavor compounds in the flavor dilution (FD) factor range of 128 to 2048. Quantitations performed by stable isotope dilution assays (SIDA) and a calculation of odor activity values (OAV; ratio of concentration to odor threshold) revealed the following as contributors to the overall crumb flavor: 3-methylbutanal (malty), (E)-2-nonenal (green, fatty), (E,E)-2,4-decadienal (fatty, waxy), hexanal (green), acetic acid (sour, pungent), phenylacetaldehyde (honey-like), methional (boiled potato-like), vanillin (vanilla-like), 2,3-butandione (buttery), 3-hydroxy-4,5-dimethyl-2(5H)-furanone (spicy), and 2-and 3-methylbutanoic acid (sweaty). Using either citrate buffer, starch, or deodorized crumb as model matrixes, the typical malty and sour rye bread crumb flavor was reproduced by adding a mixture of 20 reference odorants in the "natural" concentrations as quantitatively determined in the fresh crumb.

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

“…However, not all VOCs detected by instrumental analysis have a perceptible aroma (Meignen et al, 2001). The compounds that strongly affect bread flavour are mainly organic acids, alcohols, esters and carbonyls (Kirchhoff and Schieberle, 2001;Czerny and Schieberle, 2002).…”

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

“…Also, ketones, such as 3-octanone and 3-methyl-butanone, mainly characterized liquid sourdoughs. Compared to liquid sourdoughs, the firm sourdoughs contained higher levels of sulfur compounds (e.g., dimethyl-trisulfide) (47), terpenes (e.g., betapinene, camphene, and p-cymene), and furans, benzene derivatives, and hydrocarbons. Among the volatile free fatty acids, acetic and caproic acids were found at the highest levels in firm sourdoughs.…”

“…The ingredients and technological parameters used for daily sourdough backslopping are reported in Table 1. a Compounds that, based on the literature (44)(45)(46)(47), may have an impact on the aroma of sourdough baked goods are in boldface. b VFFA are reported in ppm and VOC in arbitrary units of area.…”

“…Some aldehydes (e.g., octanal, nonanal, decanal, and 3-methyl-butanal) and 3-octanone were also at the highest levels in liquid sourdoughs. Firm sourdoughs mainly contained ethyl-acetate, acetic acid, and related methyl-and ethyl-acetates, dimethyl-trisulfide, and terpenes (e.g., beta-pinene, camphene, and p-cymene) (44)(45)(46)(47). Ethyl-acetate and acetic acid are compounds that markedly affect the flavor of baked goods (46).…”

Mise en évidence d'un espace sensoriel et caractérisation des marqueurs relatifs à l'arôme des vins issus du cépage Chardonnay.

“…D'autres auteurs préfèrent écarter des composes isolés ou des groupes de composés en adoptant comme critère d'omission leur nature chimique ou leur qualité d'odeur (Czerny et al, 1999 ;Buettner et Schieberle, 2001b ;Buettner et Schieberle, 2001a ;) Blank et al (1992 ont eu exclusivement recours à l'analyse descriptive en fréquence de citation pour comparer le modèle complet et les modèles simplifiés. Le test sensoriel le plus utilisé pour évaluer l'effet des omissions reste le test triangulaire (Schieberle et Hofmann, 1997 ;Buettner et Schieberle, 2001b ;Buettner et Schieberle, 2001a ;Kirchhoff et Schieberle, 2001). A l'issue de tests triangulaires, Composés sans effet sur la note moyenne attribuée par les experts :…”