Determination of Key Aroma Compounds in the Crumb of a Three-Stage Sourdough Rye Bread by Stable Isotope Dilution Assays and Sensory Studies
Eva Kirchhoff, Peter Schieberle
Journal of Agricultural and Food Chemistry
Abstract
An investigation of the volatile fraction of a freshly prepared sourdough rye bread crumb by means of the aroma extract dilution analysis (AEDA), followed by identification experiments, revealed 22 flavor compounds in the flavor dilution (FD) factor range of 128 to 2048. Quantitations performed by stable isotope dilution assays (SIDA) and a calculation of odor activity values (OAV; ratio of concentration to odor threshold) revealed the following as contributors to the overall crumb flavor: 3-methylbutanal (malty), (E)-2-nonenal (green, fatty), (E,E)-2,4-decadienal (fatty, waxy), hexanal (green), acetic acid (sour, pungent), phenylacetaldehyde (honey-like), methional (boiled potato-like), vanillin (vanilla-like), 2,3-butandione (buttery), 3-hydroxy-4,5-dimethyl-2(5H)-furanone (spicy), and 2- and 3-methylbutanoic acid (sweaty). Using either citrate buffer, starch, or deodorized crumb as model matrixes, the typical malty and sour rye bread crumb flavor was reproduced by adding a mixture of 20 reference odorants in the "natural" concentrations as quantitatively determined in the fresh crumb.
Extracted Claims
12 claims extracted from this paper into the knowledge graph
phenylacetaldehyde contributes to honey-like flavor
“phenylacetaldehyde (honey-like)”
acetic acid contributes to sour, pungent flavor
“acetic acid (sour, pungent)”
mixture of 20 reference odorants reproduces typical malty and sour rye bread crumb flavor
“the typical malty and sour rye bread crumb flavor was reproduced by adding a mixture of 20 reference odorants in the 'natural' concentrations as quantitatively determined in the fresh crumb.”