Influence of commercial baker's yeasts on bread aroma profiles

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

doi:10.1016/j.foodres.2013.03.011

Cited by 122 publications

(122 citation statements)

References 30 publications

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“…While the high production of fruity aromas of yeast strains used to produce fermented beverages is perhaps not surprising given the importance of these compounds for the organoleptic quality of beverages, it was surprising to discover the same trend for bread yeasts. Despite the recent report on the (slight) influence of baker's yeast on bread's ester profile (19), these volatile esters are generally quickly evaporated during the baking process and are therefore present only in a concentration well below the detection limit. The high production of flavor compounds by baker's yeasts is therefore more likely a consequence of their close link with beer yeasts.…”

Section: Discussionmentioning

confidence: 94%

Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production

Steensels

Meersman

Snoek

et al. 2014

Appl Environ Microbiol

119

130

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The concentrations and relative ratios of various aroma compounds produced by fermenting yeast cells are essential for the sensory quality of many fermented foods, including beer, bread, wine, and sake. Since the production of these aroma-active compounds varies highly among different yeast strains, careful selection of variants with optimal aromatic profiles is of crucial importance for a high-quality end product. This study evaluates the production of different aroma-active compounds in 301 different Saccharomyces cerevisiae, Saccharomyces paradoxus, and Saccharomyces pastorianus yeast strains. Our results show that the production of key aroma compounds like isoamyl acetate and ethyl acetate varies by an order of magnitude between natural yeasts, with the concentrations of some compounds showing significant positive correlation, whereas others vary independently. Targeted hybridization of some of the best aroma-producing strains yielded 46 intraspecific hybrids, of which some show a distinct heterosis (hybrid vigor) effect and produce up to 45% more isoamyl acetate than the best parental strains while retaining their overall fermentation performance. Together, our results demonstrate the potential of large-scale outbreeding to obtain superior industrial yeasts that are directly applicable for commercial use. During industrial fermentations, yeasts convert simple carbohydrates into ethanol and CO 2 . However, in addition to these primary metabolites, they also produce smaller quantities of several other metabolites that have a marked effect on the product's sensory quality. These secondary metabolites include higher alcohols, aldehydes, sulfur-containing compounds, esters, phenols, carbonyl compounds, and organic acids, all of which contribute to the product aroma. Volatile acetate esters, such as isoamyl acetate (IA) and ethyl acetate (EA), are considered one of the most important groups of aroma-active yeast metabolites.

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Section: Discussionmentioning

confidence: 94%

Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production

Steensels

Meersman

Snoek

et al. 2014

Appl Environ Microbiol

119

130

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“…Especially rye bread with its typical savoury taste is favoured in Northern, Central and Eastern Europe. This savoury taste is produced by adding sourdough to the dough, which contains yeast and lactic acid bacteria (Birch et al, 2013;Gobbetti, 1998). Sourdough is used to reduce the pH (Kunz, 1994;Stolz et al, 1995) as well as improving the sensory properties (Kunz, 1994;Thiele et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

“…Sourdough is used to reduce the pH (Kunz, 1994;Stolz et al, 1995) as well as improving the sensory properties (Kunz, 1994;Thiele et al, 2002). The sourdough is produced by fermentation, whereby lactic acid bacteria produce acetate (Birch et al, 2013) and lactic acid as a function of ambient conditions (Ternes, 2008). Both acids are responsible for the sensory properties of rye bread with sourdough (Gobbetti, 1998;Katina et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Influence of calcium acetate on rye bread volume

et al. 2016

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The positive accepted savoury taste of rye bread is dependent on acetate concentration in the dough of such breads. In order to study how calcium acetate influences rye bread properties, the pH of rye doughs fortified with calcium acetate and the resulting volume of the breads were measured. Furthermore, CD 2 formation of yeast with added calcium acetate and yeast with different pH levels (4, 7, 9) were measured. Thereby, it was determined that the addition of calcium acetate increased the pH of dough from 4.42 to 5.29 and significantly reduced the volume of the breads from 1235.19 mL to 885.52 mL. It could be proven that bread volume was affected by a 30.9% lower CD 2 amount production of yeast, although bread volume was not affected by changing pH levels. Due to reduced bread volume, high concentrations of calcium acetate additions are not recommended for improving rye bread taste.

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“…It is well known that yeast contribute to the formation of aromatic compounds in a wide variety of food and beverages, including dairy products (Birch et al, 2013;Chen et al, 2012;Sorrentino et al, 2013).…”

Section: Food Production: Aroma Developmentmentioning

confidence: 99%

Yeast diversity in artisanal cheeses: biotechnological applications

López¹

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AgradecimientosHa llegado el momento de escribir la última parte de esta aventura, pero no por ello menos importante. En primer lugar quiero agradecer a mis directoras de tesis, las doctoras Paloma Manzanares y Carmela Belloch, la confianza que han depositado en mí desde un principio sin apenas conocerme. Gracias por vuestra profesionalidad y por brindarme la posibilidad de recorrer un trocito más de mi formación como investigadora y como persona.Durante estos 4 años he estado en 3 laboratorios distintos, donde nunca pensé que iba a ser tan bien recibida. David, gracias por ayudarme a dar los primeros pasos. Ali, Silvia, Maria, Fani y Meri, gracias también a vosotras por ser unas compañeras estupendas. Aurora, Marlen y Javier, siempre recordaré con cariño los días compartidos en el laboratorio con una banda sonora inmejorable. Gracias también a Clara, Ana, Eli, Amparo, Ester, Anto, Rosa, Patri, Vicky y un largo etcétera, por los agradables momentos compartidos durante almuerzos y comidas. Y como no, gracias a Montse por ser mi compañera de aventuras. Gracias también a Max, Jorge, Migue y Lucía por el calor recibido en México y Argentina.Durante el segundo año de mi tesis tuve la suerte de poder realizar una estancia en el grupo de la doctora Nieves Corzo del CIAL, a la cual quiero agradecer toda la atención mostrada durante aquellos tres meses.Gracias también a mis compañeros del CIAL, en especial a Ana, por vuestra amistad, por la inestimable ayuda prestada y por esa increíble capacidad que tenéis la gente de Madrid para hacer que los de fuera nos sintamos como en casa. Además quiero agradecer a la doctora MónicaFlores del IATA por su plena disponibilidad estando siempre dispuesta a ayudar y colaborar. Gracias también a Sara y Liliana por echarme una mano cuando andaba un poco perdida en el mundo de la cromatografía. Y a Ángel, de la quesería Los Corrales por su colaboración y generosidad.Esta tesis me ha brindado la posibilidad de regresar a mi ciudad después de unos años nómadas, la posibilidad de volver a vivir cerca del mar y de mi gente. Moltíssimes gràcies a les amigues i als amics de sempre. Són ja moltes les vivències compartides, i no imagine un millor escenari per fer la tesi doctoral que no siga al vostre costat. Gràcies Vio, Mercé, Roseta, Mar, Anna, Ovidi, Dani, Paula, Carles, Itzi, Altea, Lluís iMireia. I gràcies com no, als amics de la uni, perque sense vosaltres no hagués arribat fins aquí: Ángela, Luis, Lorena, Juani i Silvia. Gràcies també a totes les amigues i companyes de pis que falten per nomenar: Fani, Cris, Luis, Sara i Jocelin, per les rises i els soparets de després de la feina, i pel caliu que entre totes li hem donat a la nostra llar.Una mención muy especial es la que se merecen las personas a las que el destino nos unió hace ya unos años en tierras gélidas. Mir, Vio, Juan, Andreu, Neus, Carla, Irene, Belén, María, Tania, Julia, Luci, Bruno, João, Ander, Bette y Andrea. Gracias por el aire fresco que transmitís.Espero y deseo que la interdependencia nos dure para siempre.Por último q...

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Influence of commercial baker's yeasts on bread aroma profiles

Cited by 122 publications

References 30 publications

Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production

Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production

Influence of calcium acetate on rye bread volume

Yeast diversity in artisanal cheeses: biotechnological applications

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