Analytical feasibility of a solvent‐assisted flavour evaporation method for aroma analyses in bread crumb

Abstract

The analysis of bread aroma is essential in order to evaluate its quality as well as to improve it. The use of different methodologies for the analysis of volatile compounds lead to varying results. In the present study, the matrix effect, extraction efficiency, limits of detection and quantification as well as the precision of a proposed solvent-assisted flavour evaporation methodology were evaluated for the first time and compared with a reference method, both differing in the distillation step. The repeatability (<8%) and matrix effect (present in 15 of the 31 compounds) were improved with the proposed method but the extraction efficiencies (average of 52%) and the intermediate precision (>15%) were not as required. However, the applicability of the reference method was limited to breads with fat levels <2%. For breads higher in fat, the proposed method represents an alternative for aroma analysis.

Improved recovery of higher boiling point volatiles during solvent-assisted flavour evaporation

“…Recently, SAFE recovery data for a number of compounds from a diethyl ether/dichloromethane (ratio 2:1) bread crumb extract containing a low level of fat (less than 1%) were reported (Pico et al 2018). Given this low level of fat, the recoveries were lower than would be expected when compared to the data from the present study.…”

“…Though the solvent extract from bread produced by Pico et al (2018) was comparable to that reported in this study in terms of fat content, the high starch content of bread may have had an impact on the recovery data. Starch has been known to form complexes with volatile compounds (Jeon et al 2003), especially acids, and this may affect solid-liquid extraction.…”

Statistical evaluation to validate matrix-matched calibration for standardized beany odor compound quantitation in yellow pea flour using HS-SPME-GC-MS

“…Dichloromethane (DCM) is another solvent that is frequently used in the extraction and separation of aromatic compounds from solid food matrices. 13,14…”

“…Dichloromethane (DCM) is another solvent that is frequently used in the extraction and separation of aromatic compounds from solid food matrices. 13,14 Deodorization of YP flour or starch via Soxhlet extraction (Fig. S1 †) with redistilled PE or DCM was conducted according to the AACC Approved Method 30-25.01 with minor modifications.…”