Model Studies on Retention of Added Volatiles during Breadcrumb Production

Abstract

Breadcrumb samples were prepared with a range of volatile compounds at known concentrations. The retention of these volatiles was assessed via solvent extraction and quantification by gas chromatography-mass spectrometry. Volatile loss during processing was shown to be substantial and dependent upon the compound's vapor pressure. The influence of initial concentration levels on the retention of volatiles was linear within the bounds of the experimental concentrations (0-300 mg/kg). Comparison of volatile concentration at various stages throughout the production process (by headspace analysis) showed that the greatest losses occurred during the processing stages that involved heat, namely, microwave heating and drying. The production of samples by freeze drying showed an increased average retention of 17% as compared to fluidized bed drying and flat bed drying, which showed the highest volatile losses.

Flavor Perception in Biscuits; Correlating Sensory Properties with Composition, Aroma Release, and Texture

“…In fact, sample A H showed the least retention and D H the most. The maximum difference in fat level between lowand high-fat biscuits was 6% (baked biscuit), and the effects of fat on aroma retention noted in other food systems (Brauss et al 1999;Dimelow et al 2005) were not observed in this biscuit system. The effect of sugar form on anethole retention showed no consistent trend.…”

Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying

“…Chin et al found that the FD process caused a reduction in the amount of major aroma volatiles in durian pulp, which ranged from 71.5% to 97.2% [ 25 ]. The total loss ratios of the volatile compounds of freeze-dried foods have been reported in some studies, including 50% in coffee extract [ 26 ], 37.5% in banana slices [ 27 ], and 55% in breadcrumbs [ 28 ]. Rajkumar et al found increases and decreases of different extents in concentrations in key volatile compounds of air-dried and freeze-dried cabbages [ 29 ].…”

Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC–MS combined with multivariate data analysis

“…1 (b), the content of total aroma compounds in red jujube was significantly increased from 11,005 μg/kg to 14,605 μg/kg at stage 0-10. As reported, the average loss ratio of volatile compounds of freeze-dried banana slices and carvone in bread crumbs was 37.5% and 55%, respectively (Dimelow et al, 2005;Mui et al, 2002). It can be seen, pilot scale freeze drying could enhance the aroma compared with traditional constant FD.…”