Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach
| Autor: | Adeseye Lasekan, Nurul Hanisah Juhari, Fatma Dabaj, Megala Muniandy, Ola Lasekan |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Cold fermentation
Aroma-active compounds lcsh:Chemistry 03 medical and health sciences chemistry.chemical_compound Acetic acid Sensomics approach 0404 agricultural biotechnology 0302 clinical medicine Food science Bagel Aroma Flavor biology Acetoin Methional Vanillin food and beverages 04 agricultural and veterinary sciences General Chemistry biology.organism_classification 040401 food science Dilution Odor chemistry lcsh:QD1-999 030221 ophthalmology & optometry Research Article |
| Zdroj: | BMC Chemistry BMC Chemistry, Vol 15, Iss 1, Pp 1-13 (2021) |
| ISSN: | 2661-801X |
| Popis: | Background To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution analysis (AEDA), quantified by stable isotope dilution and analyzed by odor activity values (OAVs) respectively. Results Findings revealed 40 aroma-active compounds with flavor dilution (FD) factor ranges of 2–1024. Of these, 22 compounds (FD ≥ 16) were quantified by stable isotope dilution assays (SIDA). Subsequent analysis of the 22 compounds by odor activity values (OAVs) revealed 14 compounds with OAVs ≥ 1 and the highest concentrations were obtained for 2,3-butanedione, 2-phenylethanol, 3-methylbutanal and acetoin respectively. Two recombination models of the bagels (i.e. 24 h and 48 h bagels) showed similarity to the corresponding bagels. Omission tests confirmed that 2,3-butanedione (buttery), acetoin (buttery), 2-acetyl-1-pyrroline (roasty), 5-methyl-2-furanmethanol (bread-like), (Z)-4-heptenal (biscuit-like) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, were the key aroma compounds. Additionally, acetic acid, butanoic acid, 2-phenylethanol (honey-like), 3-methylbutanoic acid, 2/3-methylbutanal, vanillin, 3-methylbutanol, methional were also important odorants of the bagel. Conclusion Whilst the long, cold fermented bagels exhibited roasty, malty, buttery, baked potato-like, smoky and biscuit-like notes, the control bagels produced similar but less intense odor notes. |
| Databáze: | OpenAIRE |
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