期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 50, 期 23, 页码 6835-6840出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf020638p
关键词
wheat flour; sourdough; fermentation; lactic acid bacteria; odorant; aroma extract dilution analysis; stable isotope dilution assay
An investigation on the odor-active compounds of wholemeal (WWF) and white wheat flour (WF 550) by aroma extract dilution analysis (AEDA) and by quantitative studies using stable isotope dilution assays (SIDA) revealed a significant number of odor-active compounds, such as (E)-2-nonenal, (EZ)-, and (EE)-2,4-decadienal, (E)-4,5-epoxy-(E)-2-decenal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, and, vanillin, with high odor, activities in both wheat flours. The amounts and, consequently, the aroma potencies of vanillin, (E E)-2,4-decadienal; and 3-(methylthio)propanal were much higher in the WWF than in the WF 550 samples. Fermentation of suspensions of both flours with lactic acid bacteria did not generate new odorants; however, many compounds, such as acetic acid or 3-methylbutanal, were increased, whereas aldehydes (formed from the degradation of unsaturated fatty acids) were decreased. Comparing the odorant concentrations present before and after fermentation gave evidence that the main influence of the microorganisms on sourdough aroma is to either enhance or decrease specific volatiles already present in the flour. A comparison with literature data indicated that most of these odorants are also important for the bread crumb aroma present after baking of the dough.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据