Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies

Citation
E. Kirchhoff et P. Schieberle, Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies, J AGR FOOD, 49(9), 2001, pp. 4304-4311
Citations number
30
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
0021-8561 → ACNP
Volume
49
Issue
9
Year of publication
2001
Pages
4304 - 4311
Database
ISI
SICI code
0021-8561(200109)49:9<4304:DOKACI>2.0.ZU;2-Q
Abstract
An, investigation of the volatile fraction of a freshly prepared sourdough rye bread crumb by means of the aroma extract dilution analysis (AEDA), fol lowed by identification experiments, revealed 22 flavor compounds in the fl avor dilution (FD) factor range of 128 to 2048. Quantitations performed by stable isotope dilution assays (SIDA) and a calculation of odor activity va lues (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 (gree n), 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 a cid (sweaty). Using either citrate buffer, starch, or deodorized crumb as m odel matrixes, the typical malty and sour rye bread crumb flavor was reprod uced by adding a mixture of 20 reference odorants in the "natural" concentr ations as quantitatively determined in the fresh crumb.