Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread
Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread
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DOI：
10.1021/acs.jafc.9b06220
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发表时间：
2020-09-23
影响因子：
6.1
通讯作者：
Jelen, Henryk H.
中科院分区：
文献类型：
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作者：
Majcher, Malgorzata A.;Olszak-Ossowska, Dominka;Jelen, Henryk H.
应用气相色谱-嗅觉仪(GC-O)对发酵过程中得到的黑镍面包及其中间产物进行分析，可以识别出32种具有特殊气味的关键香气化合物。随后使用稳定同位素稀释法(SIDA)进行定量，并计算气味活动值(OAVs)，发现22个化合物含有OAV和GT；1，具有麦芽气味的3-甲基丁醛(6660)、具有麦芽气味的2-甲基丁醛(4560)、带有煮土豆气味的3-(甲硫基)丙醛(2047)、具有香草味的3-羟基-4，5-二甲基-2(5H)-呋喃酮(1233)、具有卷心菜气味的二甲基三硫醚(475)、具有玫瑰色气味的2-苯乙醇(414)、带有煮苹果气味的β-达马锡酮(200)、带有香草兰气味的4-羟基-3-甲氧基苯甲醛(184)、具有焦糖气味的4-羟基-2，5-二甲基-3(2H)-呋喃酮(172)和具有蜂蜜气味的苯乙醛(100)。结果表明，面包的香气主要是在烘焙过程中形成的，但发酵过程会影响几种化合物的形成，如乙酸乙酯、2，3-丁二酮、醋酸、3-甲基-1-丁醇、丁酸乙酯、乳酸乙酯、3-甲基丁酸乙酯、己酸乙酯、苯乙醛和2-苯乙醇。此外，麦芽和小麦纤维等功能成分的添加会影响最终产品中几种关键气味物质的浓度，如2-和3-甲基丁醛、3-羟基-2-甲基-4H-吡喃-4-酮和4-羟基-3-甲氧基苯甲醛。
Application of gas chromatography-olfactometry (GC-O) analysis to pumpernickel bread and its intermediate products obtained during the fermentative process allowed for the recognition of 32 key aroma compounds with specific odor notes. Subsequent quantitation using the stable isotope dilution assay (SIDA) and calculation of odor activity values (OAVs) revealed 22 compounds with OAV > 1, with the highest OAV for 3-methylbutanal with a malty odor (6660), 2-methylbutanal with a malty odor (4560), 3-(methylthio)propanal with a boiled potato odor (2047), 3-hydroxy-4,5-dimethyl-2(5H)-furanone with a lovage-like odor (1233), dimethyl trisulfide with a cabbage-like odor (475), 2-phenylethanol with a rosy odor (414), beta-damascenone with a boiled apple odor (200), 4-hydroxy-3-methoxybenzaldehyde with a vanilla-like odor (184), 4-hydroxy-2,5-dimethyl-3(2H)-furanone with a caramel odor (172), and phenylacetladehyde with a honey odor (100). The results showed that aroma of pumpernickel bread is mostly formed during baking; however, the fermentation process influences the formation of several compounds, such as ethyl acetate, 2,3-butanedione, acetic acid, 3-methyl-1-butanol, ethyl butyrate, ethyl lactate, ethyl-3-methyl butyrate, ethyl hexanoate, phenylacetaldehyde, and 2-phenylethanol. Furthermore, the addition of functional components, such as malt and wheat fiber, affects the concentration of several key odorants in the final product, such as 2- and 3-methylbutanals, 3-hydroxy-2-methyl-4H-pyran-4-one, and 4-hydroxy-3-methoxybenzaldehyde.