Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept

Lasekan, Ola; Dabaj, Fatma

doi:10.3390/foods9081129

Cited by 10 publications

(9 citation statements)

References 44 publications

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“…Furfural is a volatile compound present excessively in Italian traditional sourdough made from durum wheat, called Altamura (Bianchi et al., 2008). 3‐Methylbutanoic acid was estimated as a volatile compound generated by adding oils and fats because of the important aroma compound present in the bread of native Americans, called frybread, made without the use of dry yeast and consumed widely across the United States (Lasekan & Dabaj, 2020).…”

Section: Resultsmentioning

confidence: 99%

Coconut oil as an alternative to butter and shortening in bread making

Nemoto,

Kobayashi,

Odake

2024

Journal of Food Science

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The characteristics of bread prepared with coconut oil were investigated to determine whether it can be used as an alternative to butter and shortening. Loaf height of the bread increased by adding butter and shortening water content of bread containing oils and fats was lower than that without oils and fats, and baking loss increased with decreasing water content. The addition of oils and fats influenced the baking color of bread and hindered the hardening of bread samples over time. Moreover, the addition and type of oils and fats influenced the crust density of bread samples and dough expansion. Furthermore, numerous fine bubbles were present in bread samples without oils and fats, whereas the size and number of bubbles increased and decreased in bread samples containing oils and fats, respectively. The band concentrations of insoluble proteins at approximately 39, 41, and 48 kDa in freeze‐dried bread samples without oils and fats were significantly lower than those containing oils and fats. Thirty volatile compounds were detected in all bread samples tested, and the number was high in the following order: bread samples with butter, shortening, and coconut oil, and without oils and fats. However, sensory evaluation showed no significant differences among all bread samples tested. Therefore, it was suggested that bread containing coconut oil had the same characteristics as that containing butter and shortening.Practical ApplicationButter and shortening are usually used in bread making, although bread prepared with coconut oil can possess the same characteristics as that containing them. Therefore, this study evaluated the characteristics of bread prepared with coconut oil and revealed that use of coconut oil enabled a vegan bread with reduced environmental impact because coconut oil is a vegetable‐derived oil that does not require the cutting of tropical rainforests.

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Section: Resultsmentioning

confidence: 99%

Coconut oil as an alternative to butter and shortening in bread making

Nemoto,

Kobayashi,

Odake

2024

Journal of Food Science

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“…In terms of quantity, the key volatile compounds of fried tilapia were mainly heterocyclic sulfur- or nitrogen-containing compounds, which accounted for 46.61% of the total compounds and were namely 2-hexylthiophene, 2-propyl-pyridine, 2,3-dimethyl-5-ethylpyrazine, trimethylamine, 2,3,5-trimethyl pyrazine, dimethyl trisulfide, and 2,3-dimethylpyrazine. Many previous studies have shown that sulfur compounds and nitrogen compounds are the main odor compounds of cooked meat products [ 12 , 18 ]. The production of these compounds is often closely related to the mallard reaction of sulfur-containing or nitrogen-containing amino caproic acids or peptides with reducing sugars [ 50 ].…”

Section: Resultsmentioning

confidence: 99%

“…High empty-card solvent-assisted flavor evaporation devices have a good smell contour reduction effect and low extraction temperature and can effectively reduce the enzyme-containing raw materials while generating interference in the extraction process. Many flavor compounds have been applied in the study [ 11 , 12 , 13 , 14 , 15 ]. However, a high overall cost and high cost of maintenance are necessary for utilizing this device, leading to substantial resistance of its application.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

Liu

Zhao

et al. 2022

Foods

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The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analysis method. A total of 30 aroma compounds were initially determined, and these compounds contribute to the aroma of fried tilapias. The key volatile compounds in fried tilapia were quantitatively analyzed by GC-MS, and the volatile compounds in soybean-fried tilapia were studied by flavor recombination and deletion experiments. Trimethylamine, hexanal, 2,3-dimethylpyrazine, dimethyl trisulfide, trans-2-octenal, 2,3-dimethyl-5-ethylpyrazine, (E)-2-nonenal, 2-propyl-pyridine, and (E,E)-2,4-decadienal were finally determined to be the key volatile compounds in soybean-fried tilapia.

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“…Accordingly, the five Allium plants are representative of high dietary and medical values. In general, a frying process can not only weaken the raw green notes of fresh Allium plants but also enhance the salty and roasted aroma characteristics [ 6 , 7 ]. Consequently, it is particularly significant to identify and compare the key aromatic compounds in Allium plants of different kinds before and after the frying process.…”

Section: Introductionmentioning

confidence: 99%

Effect of Frying Process on the Flavor Variations of Allium Plants

Wang

Qiao

Wang

et al. 2023

Foods

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The Allium plant is widely used in cuisines around the world for its characteristic flavor. The general profile of the plant changes a lot and presents quite different smells after the frying process. In this work, five Allium plants and their fried oils were compared to find out how the frying process impacts the general flavor profile. The results of sensory analysis indicated that the frying process could substantially increase the flavor acceptability of fresh Allium plants. Meanwhile, according to gas chromatography-mass spectrometry (GC-MS) analysis, fewer volatile compounds were detected in fresh Allium plants than in their fried oils. Furthermore, contents of nitrogen-containing compounds (ranging from 0.17 μg/g to 268.97 μg/g), aldehydes (ranging from 71.82 μg/g to 1164.84 μg/g), and lactones (ranging from 0 μg/g to 12.38 μg/g) increased significantly. In addition, more aroma-active substances were identified in the fried Allium oils revealed by gas chromatography-olfactometry (GC-O) analysis. Sulfur-containing compounds were the most abundant in fresh Allium plants, whereas nitrogen-containing compounds dominated in fried oils. The thermal degradation of sugars, amino acids and lipids as well as interactions between carbohydrates, proteins, and fats during the frying process were thought to be the main contributors to these variations. Therefore, this research provides a theoretical basis for the quality control of onion oil flavor and promotes the further development of the onion plant industry. Consequently, the research provided a theoretical basis for the quality control of Allium oils’ flavor and promoted the further development of Allium plant industries.

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Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept

Cited by 10 publications

References 44 publications

Coconut oil as an alternative to butter and shortening in bread making

Coconut oil as an alternative to butter and shortening in bread making

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

Effect of Frying Process on the Flavor Variations of Allium Plants

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