Effect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor
Effect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor
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DOI：
10.1016/j.lwt.2021.112935
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发表时间：
2022-02
期刊：
影响因子：
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通讯作者：
Shumeng Wu;Yu-Hsiang Peng;Jinzhong Xi;Qiyan Zhao;Dan Xu;Zhengyu Jin;Xueming Xu
中科院分区：
文献类型：
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作者：
Shumeng Wu;Yu-Hsiang Peng;Jinzhong Xi;Qiyan Zhao;Dan Xu;Zhengyu Jin;Xueming Xu
玉米油和乳酸乳球菌（Lactococcus lactis，L.乳酸菌）对面包香气的改善作用，并研究了它们对面包风味的影响。酸面团和面包屑中的挥发性化合物（VOCs）通过气相色谱-质谱法测定。结果表明，挥发性有机化合物主要以醇、醛、酮、酸、酯和杂环化合物为主。主成分分析和聚类分析表明，L.乳酸，而玉米油添加产生更多的醛，酮和呋喃。通过香气提取物稀释分析和气味活性值（OAV）对面包中的气味活性成分进行了进一步分析。在添加玉米油和脂肪酶的酸面团面包中，（E，E）-2，4-癸二烯醛、2-戊基呋喃、1-辛烯-3-醇、3-甲硫基-1-丙醇和（E）-2-壬烯醛具有较高的风味稀释因子和OAV，是区别于其他面包品种的关键香气成分。
Corn oil andLactococcus lactis(L. lactis) were selected for improving the sourdough bread aroma, and their effect on bread flavor was studied. Volatile compounds (VOCs) in sourdough and bread crumbs were determined by gas chromatography−mass spectrometry. The results demonstrated that the VOC profiles appeared mainly dominated by alcohols, aldehydes, ketones, acids, esters, and heterocyclic compounds. Principal component analysis and cluster analysis showed that the formation of most alcohols were promoted byL. lactis, while corn oil addition yielded more aldehydes, ketones, and furans. Further analysis of odor-active components in bread was characterized by aroma extract dilution analysis and odor activity value (OAV). In the sourdough bread obtained with the addition of corn oil and lipase, (E,E)-2,4-decadienal, 2-pentylfuran, 1-octen-3-ol, 3-methylthio-1-propanol, and (E)-2-nonenal had higher flavor dilution factors and OAV, which were the key aroma compounds distinguished from other varieties of breads.