Impact of frozen storage time on the volatile profile of wheat bread crumb (original) (raw)
Related papers
Food Chemistry, 2009
The sensory properties and volatile composition of bread flavour were measured to allow improved understanding of perceived bread freshness. Twenty bread varieties consisting of specialty breads (n = 10) and commercial breads (n = 10) were evaluated by descriptive sensory analysis, and volatile composition of all breads was measured by proton transfer reaction mass spectrometry (PTR-MS). The specialty breads (n = 10) studied had been evaluated by consumers, and perceived freshness was known. All sensory attributes and 33 mass ions representative of the PTR-MS spectra significantly (p < 0.05) distinguished between the different breads. Partial least squares regression (PLSR) was used to model and predict sensory profiles as a function of volatile composition for all breads. In addition, a separate model that related volatile composition to known consumer freshness of the 10 specialty breads was created. For each model, accuracy was validated by comparing the differences between predicted and actual, sensory and freshness intensities.
Influence of formulation and process on the aromatic profile and physical characteristics of bread
Journal of Cereal Science, 2008
This work consisted of two complementary sets of experiments in which breads differing in their recipe and/or process were characterised according to their odorant perception, volatile compound composition and physical properties. The results revealed that commercial partially baked and/or partially baked frozen breads were characterised by a different odour compared to commercial conventional, fully baked frozen and frozen dough breads,
Volatile profiling of durum wheat kernels by HS–SPME/GC–MS
European Food Research and Technology, 2016
Durum wheat (Triticum turgidum L. subsp. durum (Desf.) Husn.) is one of the most widely grown food crops in the Mediterranean region: it can be used as it is (as in the case of cuccìa [1]), and it is the source of semolina for the production of pasta, couscous, bulgur and bread [2]. Processed products present different quality characteristics depending on the raw materials and production techniques applied [3-5]. Some "niche" products are made with particular local cultivars or landraces according to procedural guidelines. It is the case of 'Russello' and 'Timilia' durum wheat varieties, mainly addressed to specialty breads, which, in the latest years, have attracted the interest of both consumers and the scientific community due to their strong link to the territory and to their valuable quality characteristics [6-9]. Among all factors affecting food quality, aroma has a great influence on consumer acceptability. Some craft products, particularly bread and fresh pasta, are appreciated for their aromatic features [2, 6, 10]. A wide range of chemical compounds, often present at trace to ultratrace amounts, contribute to the aroma [10]. The volatile composition is affected by the cultivar, the environment and the adopted agronomic practices [2, 11, 12] as well as by some process parameters such as temperature, moisture and pH [3, 13]. The aroma of cereal-derived products depends on the kernel chemical composition; indeed, flour and semolina contain some aroma-active volatile compounds important as aroma precursors that will be developed during processing and cooking [3, 14, 15]. A number of methods are available for the extraction of volatile compounds and, among the disadvantages of some of these procedures, are the potential destruction of aroma components and/or the production of flavor artifacts [10]. As
Journal of Food Science, 2006
ABSTRACT: A sensorial evaluation was carried out on the flavor of wheat bread using a test of consumer acceptance for this type of product. The 5 samples evaluated corresponded to prebaked baguettes from the main brands marketed in Spain. At the same time, headspace analysis using a solid‐phase microextraction (SPME) method was used to assess the volatile components of the bread crumb as well as other components, such as salt, lactic acid, and total titratable acidity (TTA), which could affect the flavor. The results of the sensorial analysis indicate that there are no significant differences between the samples. Nevertheless, the content of volatile and nonvolatile compounds shows certain variations that correlate with the flavor scores. In general, the alcohol, ketone, and salt contents are considered positive, whereas the aldehyde and acid contents, including lactic acid, are considered negative. The main conclusions obtained were that for this type of bread, consumers tend to p...
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 1985
Identifizierung fliiehtiger Aromastoffe der Weiflbrotkruste-Vergleich mit der Roggenbrotkruste Zusammenfassung. Aus gleichen Mengen von Weil3brot-und Roggenbrotkruste wurden die flfichtigen Verbindungen isoliert, fraktioniert und durch Aufnahme von Aromagrammen verglichen. Aromastoffe, die im HRGC-Tr/igergas nachweisbar waren, wurden massenspektrometrisch identifiziert. 2-Acetyl-l-pyrrolin wurde als typischer Aromastoff der WeiBbrotkruste nachgewiesen. In der Weil3brotkruste traten nur 16 von 30 neutral/basischen Aromastoffen der Roggenbrotkruste in Erscheinung. 2-Acetylpyridin, 5-Methyl-6,7-dihydro-5H-cyclopenta(b)pyrazin und 2-Acetyl-1,4, 5,6-tetrahydropyridin, alle mit krustenartigen Aromanoten, wurden nur im Roggenbrot gefunden, w/ihrend 2-Acetylpyrazin in beiden Brotsorten wahrzunehmen war. Summary. The volatile compounds from equal amounts of both wheat and rye bread crust were isolated and fractionated, and their aromagrams were compared. The flavour compounds that were sensorially detectable in the HRGC-effiuents were identified by mass spectrometry. 2-Acetyl-1-pyrroline was found to be a character-impact compound in wheat bread crust. In comparison to rye crust, wheat contained only 16 of the 30 neutral/basic rye aroma compounds. Although acetylpyrazine was found in both crusts, other compounds: 2-acetylpyridine, 5-methyl-6,7-dihydro-5H-cyclopenta(b)pyrazine and 2-acetyl-1,4,5,6tetrahydropyridine, all having crust-like odours, were only found in rye.
Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread
Sensors
This paper presents the analyses of the effect of fiber additives on volatile organic compounds in bread. The bread was baked from wheat flour with the addition of 3% of fruit fiber, following common procedures. After baking, volatile organic compounds contained in the control bread and breads supplemented with cranberry, apple, and chokeberry fiber were determined. The SPME/GC-MS technique was used for the identification of the odor profile, and the electronic nose Agrinose (e-nose) was used to assess the intensity of the aroma. The results of the analyses revealed the profile of volatile organic compounds in each experimental variant, which was correlated with responses of the electronic nose. The results indicate that the volatile compound profile depends on the bread additives used and influences the intensity of bread aroma. Moreover, the profile of volatile organic compounds in terms of their amount and type, as well as the intensity of their interaction with the active surfac...
LWT, 2020
The paper presents application of an Agrinose with novel three-parameter method for generation of smellprints to test the suitability of bread for consumption during four-day storage. Gas chromatography with mass spectrometry (GC-MS) analysis of the headspace was applied to describe the volatile metabolite contents. The CIE L*a*b* colour scale was used to identify changes in the colour during storage and the puncture and penetration tests were used to describe the hardness and staling, as a reference methods for testing bread. The process of bread staling in aerobic conditions was correlated with changes in the crumb colour, hardness, and emission of volatile substances. The analysis of volatile compounds emitted from bread stored in quasi-anaerobic conditions demonstrated a relationship between the responses of resistance sensors and the quantity and quality of groups of volatile substances in the general aroma. The highest sensitivity to volatile organic compounds (VOCs) generated by spoiled bread were noted in the case of sensors for food tests, i.e. AS-MLV-P2 and TGS2603. The Agrinose coupled with three-parameters method could accurately predict the fungal grow on bread stored in quasi-anaerobic conditions and can be used as a rapid and non-destructive tool for early detection of fungal infection.
Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality
agriculturejournals.cz
This work aimed at analysing bread extracts obtained under headspace and artificial mouth conditions in order to study the reactions responsible for bread flavour quality. Selected extraction conditions were first compared according to the odour and aroma representativeness of the bread extracts. The optimal conditions were then applied to extract volatiles of a conventional gluten bread formulation and an innovative gluten-free bread formulation. Results reveal that an extraction duration of 10 min in the artificial mouth was sufficient to obtain a representative aroma extract. Yet, 30 min of headspace extraction were necessary to obtain a representative odorant extract. The comparison between these both extracts shows that significantly higher quantities of bread compounds were extracted with artificial mouth. This innovative device could thus be used to better understand the mechanisms involved in the formation of those volatiles that are responsible for the perceived bread odour and aroma.
Physico-chemical changes in breads from bake off technologies during storage
LWT - Food Science and Technology, 2011
Quality of several bread specialties from frozen partially baked breads was assessed to define main quality features. Loss of crust freshness shortly after baking was also determined. Quality parameters that characterize bread crust and crumb were determined by instrumental methods in nine different (regarding to formulation and bake off duration) bread types obtained from frozen partially baked breads. Principal component analysis (PCA) allowed discriminating among bread specialties. Quality parameters that enable the differentiation of wheat bread types were crust mechanical properties together with specific volume, crumb hardness and structure. Crust flaking barely represented a problem in the studied types of bread. Crust mechanical properties were rapidly lost during the first 4 hours after baking and the rate of the process was greatly dependent on the bread type. The force to promote crust fracture underwent increase up to 6 hours after baking and those changes occurred in the Aw range of 0.50-0.74 or moisture content 9-15g/100g.