Wheat bread aroma compounds in crumb and crust: A review

Pico, Joana; Bernal, José; Gómez, Manuel

doi:10.1016/j.foodres.2015.05.051

Cited by 296 publications

(283 citation statements)

References 57 publications

(141 reference statements)

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“…The major chemical classes of volatile compounds identified in CB were alcohols, aldehydes, ketones and acids, and this general profile (Supplementary Table 3) was in accordance reported earlier (Pico et al 2015). In both guava breads these same classes observed in CB were identified in addition to terpenes (Fig.…”

Section: Volatile Compoundssupporting

confidence: 88%

“…The major volatile compounds identified in CB were 2-phenylethanol, benzaldehyde, 3-methyl-1-butanol and 3-hydroxy-2-butanone, corresponding to 36.1% of total volatiles (Supplementary Table 3). From those, 2-phenylethanol, 3-methyl-1-butanol and 3-hydroxy-2-butanone were positively correlated with bread aroma while benzaldehyde was negatively correlated (Pico et al 2015).…”

Section: Volatile Compoundsmentioning

confidence: 91%

“…3). It is well known that the characteristic flavor profile of bread was mainly formed during fermentation, baking and storage (Pico et al 2015). However, other factors such as the recipe, may also affect its final aroma (Cho and Peterson 2010).…”

Section: Volatile Compoundsmentioning

confidence: 99%

“…In wheat, breads volatile compounds are formed mainly by fermentation, lipid oxidation and Maillard reaction (Pico et al 2015;Rehman et al 2006). Volatile compounds characteristically from Maillard reaction in bread include benzaldehyde, furfural, 2-phenylethanol, 3-hydroxy-2-butanone and 3-methyl-butanoic acid.…”

Section: Volatile Compoundsmentioning

confidence: 99%

“…Conversely, some volatiles such as hexanal, benzaldehyde and 1-octen-3-ol are common bread off-flavors, mainly related to lipid degradation (Pico et al 2015). Thus, breads presented more acceptable aroma when contents of these compounds were lowered.…”

Section: Volatile Compoundsmentioning

confidence: 99%

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Bread formulated with guava powder was enriched in phenolic and aroma compounds, and was highly acceptable by consumers

et al. 2016

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Guava powder (GP) was used as source of aroma and phenolic compounds to fortify wheat bread 10% (GB10) and 20% (GB20), substituting for wheat flour. Phenolic compounds, antioxidant capacity, volatile compounds profile, and sensory acceptability of control bread (CB; without GP) and guava breads (GB) were evaluated. Incorporation of GP increased roughly 2-to-3-fold the phenolic compounds contents of bread. Ten phenolic compounds were identified in GB20, and quercetin-3-Orutinoside was the major compound, while in CB, ferulic acid was the major among the six phenolic compounds in CB. Bread making seemed to promote the release of phenolic compounds from structural components. Breads incorporated with GP presented a richer volatile profile than CB, especially due to the presence of terpenes. GB improved aroma profile of bread. GP added aroma compounds and phenolic antioxidants, and seemed to be an interesting approach to enhance bread bioactivity and acceptability.

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Section: Volatile Compoundssupporting

confidence: 88%

Section: Volatile Compoundsmentioning

confidence: 91%

Section: Volatile Compoundsmentioning

confidence: 99%

Section: Volatile Compoundsmentioning

confidence: 99%

Section: Volatile Compoundsmentioning

confidence: 99%

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Bread formulated with guava powder was enriched in phenolic and aroma compounds, and was highly acceptable by consumers

et al. 2016

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Enzymes Used in Baking

Putseys

Schooneveld-Bergmans

2019

Industrial Enzyme Applications

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Detection Strategies for Volatile Fragrance Released from Agricultural Products: Progress and Prospects

Wang,

Zhou,

2024

Advanced Sensor Research

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The volatile aroma released from agricultural products is closely related to the health status and quality of their growth, thus endowing the related detection with great significance. For example, the dynamic variation of the volatile chemical composition of a banana during the growth process can reflect its ripeness. Also important for quality monitoring and storage is to precisely and swiftly identify volatile compounds produced by mildew in rice and wheat. In this endeavor, the current detection technologies such as gas chromatography‐mass spectrometry method (GC‐MS) cannot meet the pressing needs of smart agriculture in terms of real‐time monitoring, cost‐effectiveness, sensitivity, and detection speed, thereby necessitating alternative strategies to simultaneously satisfy these requirements. Aiming to provide an overall development trend in this field, this paper summarizes the existing detection technologies including GC‐MS, E‐nose, and sensory analysis with their respective shortcomings and challenges, and then proposes the application prospects. This work can effectively enrich the reliable monitoring methods for volatile agricultural fragrance while promoting the long‐run development of smart agriculture.

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Wheat bread aroma compounds in crumb and crust: A review

Cited by 296 publications

References 57 publications

Bread formulated with guava powder was enriched in phenolic and aroma compounds, and was highly acceptable by consumers

Bread formulated with guava powder was enriched in phenolic and aroma compounds, and was highly acceptable by consumers

Enzymes Used in Baking

Detection Strategies for Volatile Fragrance Released from Agricultural Products: Progress and Prospects

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