Aroma of Wheat Bread Crumb

Birch, Anja N.; Petersen, Mikael Agerlin; Hansen, Åse

doi:10.1094/cchem-06-13-0002-rw.testissue

Cited by 3 publications

(7 citation statements)

References 71 publications

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“…These results must be carefully extrapolated to the final aroma because of the baking stage. When there is direct fermentation with yeasts being added, the most abundant compounds in the final bread are alcohols (Dall'Asta et al, 2013;Guinet & Godon), mainly 3-methyl-1-butanol and 2-phenylethanol (Birch, Petersen, & Hansen, 2014;Guinet & Godon, 1996;Schieberle & Grosch, 1991). This is in concordance with those reported in dough, where fermentation compounds where the major aroma impact compounds when yeast were added, although in bread the concentration should be lesser due to baking evaporation.…”

Section: Volatile Compound Sources In Wheat Bread: Crumb and Crustsupporting

confidence: 78%

“…This implies an increase in the production of the volatile compounds resulting from the oxidation of lipids (Poinot et al, 2008). 2,4-(E,E)-decadienal, nonanal, 2-(E)-nonenal, octanal, 2-octenal, heptanal (Birch et al, 2014) or 2-heptenal are some of the aldehydes from lipid oxidation that have been frequently cited, as is shown in Fig. 1.…”

Section: Lipid Oxidationmentioning

confidence: 96%

“…The most recent review is based only on crumb aroma (Birch, Petersen, & Hansen, 2014) and the previous ones on the effect of the sourdough microorganisms (Rehman et al, 2006) or enzymes (Martínez-Anaya, 1996) on the final wheat bread aroma. There is also another review concerning the Odour Activity Values (OAV) of the main volatile compounds in cereal products (Grosch & Schieberle, 1997).…”

Section: Alcoholsmentioning

confidence: 99%

“…Important esters formed in this way are ethyl acetate, ethyl hexanoate, ethyl octanoate, ethyl nonanoate or ethyl decanoate (Birch et al, 2014). Although they have low OAVs and high volatility (small esters are lost during baking), they are very important in wheat bread crumb aroma since they possess pleasant, sweet, fruity odours.…”

Section: Reactions In the Yeast Cell Catalyzed By Acetyltransferasesmentioning

confidence: 99%

“…The main types are the non-enzymatic Maillard reactions which form in the crust, for the most part furans, pyrazines, pyrroles, pyrrolines, oxazoles and sulphuric compounds like thiophenes (Bianchi et al, 2008;Cho & Peterson, 2010). More specifically, pyrrolines and pyrazines are found in the crust in large concentrations (Birch et al, 2014). Non-enzymatic Maillard reactions involve the reaction between amino acids and sugars, leading to the formation of brown pigments (melanoidines) and a large number of volatile compounds, as can be noted in Fig.…”

Section: Maillard Reactionsmentioning

confidence: 99%

See 4 more Smart Citations

Wheat bread aroma compounds in crumb and crust: A review

Pico

Bernal

Gómez

2015

Food Research International

306

246

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Section: Volatile Compound Sources In Wheat Bread: Crumb and Crustsupporting

confidence: 78%

Section: Lipid Oxidationmentioning

confidence: 96%

Section: Alcoholsmentioning

confidence: 99%

Section: Reactions In the Yeast Cell Catalyzed By Acetyltransferasesmentioning

confidence: 99%

Section: Maillard Reactionsmentioning

confidence: 99%

See 3 more Smart Citations

Wheat bread aroma compounds in crumb and crust: A review

Pico

Bernal

Gómez

2015

Food Research International

306

246

View full text Add to dashboard Cite

International Journal of Food Science and Nutrition

Ekka¹,

Padhee²,

Sharma³

et al.

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Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS

Ding,

Yue,

et al. 2024

Foods

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Steamed bread is a traditional staple food in China, and it has gradually become loved by people all over the world because of its healthy production methods. With the improvement in people’s living standards, the light flavor of steamed bread fermented by single yeast cannot meet people’s needs. Multi-strain co-fermentation is a feasible way to improve the flavor of steamed bread. Here, the dynamic change profiles of volatile substances in steamed bread co-fermented by Saccharomyces cerevisiae SQJ20 and Wickerhamomyces anomalus GZJ2 were analyzed using the electronic nose (E-nose) and headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS). The five detectors of the E-nose rapidly detected the changes in volatile substances in different dough or steamed bread with the highest response value in co-fermented dough. A total of 236 volatile substances were detected in all the samples using HS-SPME-GC-MS, and alcohols were the most variable component, especially Phenylethyl alcohol. Significantly, more alcohols and esters were upregulated in co-fermented dough, and the addition of W. anomalus GZJ2 improved the key volatile aroma compounds of steamed bread using the relative odor activity value method (ROAV), especially the aldehydes and alcohols. Moreover, these key volatile aroma compounds can be quickly distinguished using the W2S detector of the E-nose, which can be used for the rapid detection of aroma components in steamed bread.

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Aroma of Wheat Bread Crumb

Cited by 3 publications

References 71 publications

Wheat bread aroma compounds in crumb and crust: A review

Wheat bread aroma compounds in crumb and crust: A review

International Journal of Food Science and Nutrition

Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS

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