Die Mikroflora des Sauerteiges

Spicher, G.; Rabe, Eckhard; Sommer, Reinhold; Stephan, Hans

doi:10.1007/bf01079978

Cited by 23 publications

(1 citation statement)

References 2 publications

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“…The generation of volatile compounds in bread is evidently influenced by the metabolic activities of LAB and yeasts in sourdough and the relatively high content of aromatic compounds reported during microbial fermentation of sourdoughs (Hansen and Hansen, 1994;Hansen and Schieberle, 2005). For instance, it is known that the products dominated by homofermentative LAB are rich in diacetyls and carbonyls, whereas heterofermentative LAB products are rich in aldehydes, alcohols, and ethyl acetate (Spicher et al, 1982). Similarly, volatiles in yeast products are dominated by alcohols, esters, and some carbonyl compounds (Damiani et al, 1996).…”

Section: Discussionmentioning

confidence: 99%

A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough

Zhang

Sadiq

et al. 2016

J. Zhejiang Univ. Sci. B

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Aroma of Chinese steamed bread (CSB) is one of the important parameters that determines the overall quality attributes and consumer acceptance. However, the aroma profile of CSB still remains poorly understood, mainly because of relying on only a single method for aroma extraction in previous studies. Therefore, the objective of this study was to determine the volatile aroma compounds of five different samples of CSB using three different aroma extraction methods, namely solid-phase microextraction (SPME), simultaneous distillation-extraction (SDE), and purge and trap (P&T). All samples showed a unique aroma profile, which could be attributed to their unique microbial consortia. (E)-2-Nonenal and (E,E)-2,4-decadienal were the most prevalent aromatic compounds revealed by SDE, which have not been reported previously, while ethanol and acetic acid proved to be the most dominant compounds by both SPME and P&T. Our approach of combining three different aroma extraction methods provided better insights into the aroma profile of CSB, which had remained largely unknown in previous studies.

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