Volatile Organic Compounds in Breads Prepared with Different Sourdoughs

Abstract

Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that influence bread aroma. In this work, four types of sourdough were used to prepare bread: one sourdough with yeast beer and three with bacteria and yeasts. The physicochemical parameters (pH, moisture, water activity, and organic acids) of the bread and sourdoughs were assessed. Lactic, acetic, and succinic acids were found in considerable amounts in sourdoughs and the corresponding breads. The fermentation quotient (molar ratio between lactic and acetic acid) ranged from 0.39 to 3.4 in sourdoughs. Lactic acid was prevalent in all types of bread and showed the highest value in bread made from sourdough with a 1.5 bacteria/yeast ratio (8722.24 mg/kg). Moreover, volatile organic compounds were identified in bread samples. Alcohols, aldehydes, and acetic acid were mainly found. The alcohol concentration ranged from 140.88 to 401.20 ng/g. Aldehydes ranged from 185.01 to 454.95 ng/g, and acetic acid ranged from 91.40 to 173.81 ng/g. Bread prepared from sourdough with a 1.5 bacteria/yeast ratio showed a considerable amount of alcohols and acetic acid.

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread

“…Hexanal is commonly found in steamed bread, and heptanal and nonanal are produced through fermentation and lipid oxidation. The smell of hexanal is soapy, fruity, rose, citrus, and orange [ 26 , 35 ]. Phenylacetaldehyde can be used as a fragrance and has a strong rose fragrance.…”

Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains

“…According to De Luca et al [57], alcohols, acids, and aldehydes represent the most characteristic VOC families influencing the fruity, green, floral, sweet, alcoholic, and fatty acid odors in bread. The LAB species detected in our samples were differently correlated to the specific VOCs, showing a complementary behavior in some cases.…”

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

“…The concentration of amino acids was > 300 mg/kg in all breads. These affect the taste of fermented foods and are important precursors for volatile flavor compounds, which are generated during baking ( De Luca et al, 2021 ). The VOC profile of crust and crumb of breads revealed a high relative abundance of VOC associated with the flavor of baked goods (e.g., alcohols and aldehydes) ( De Luca et al, 2021 ).…”

“…These affect the taste of fermented foods and are important precursors for volatile flavor compounds, which are generated during baking ( De Luca et al, 2021 ). The VOC profile of crust and crumb of breads revealed a high relative abundance of VOC associated with the flavor of baked goods (e.g., alcohols and aldehydes) ( De Luca et al, 2021 ). The relative abundance of VOC in the crust of organic breads (31.3 ± 0.9 and 28.1 ± 0.2 μg/g in t1- and t10-breads, respectively) was higher than that of the conventional counterparts (23.3 ± 0.3 and 19.6 ± 0.6 μg/g in t1- and t10-breads, respectively), regardless of the propagation time, while similar relative abundances of VOC were found in crumb when the same cereal was considered.…”