Important aroma compounds in freshly ground wholemeal and white wheat flour - Identifidation and quantitative changes during sourdough fermentation
Important aroma compounds in freshly ground wholemeal and white wheat flour - Identifidation and quantitative changes during sourdough fermentation
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DOI：
10.1021/jf020638p
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发表时间：
2002-11-06
影响因子：
6.1
通讯作者：
Schieberle, P
中科院分区：
文献类型：
--
作者：
Czerny, M;Schieberle, P
通过香气抽提物稀释法(AEDA)和稳定同位素稀释法(SIDA)对全麦(WWF)和白小麦粉(WF 550)中气味活性物质的研究发现，在这两种小麦粉中都含有大量的气味活性化合物，如(E)-2-壬烯醛、(EZ)-和(EE)-2，4-十二烯醛、(E)-4，5-环氧基-(E)-2-十一烯、3-羟基-4，5-二甲基-2(5H)-呋喃酮和香草醛。在世界自然基金会的样品中，香草醛、(E，E)-2，4-十二烯和3-甲硫基丙醛的含量和香气势远高于世界自然基金会550个样品。用乳酸菌发酵这两种面粉的悬浮液没有产生新的气味；但是，许多化合物，如醋酸或3-甲基丁醛，增加了，而醛(不饱和脂肪酸降解形成的)减少了。比较发酵前后的气味浓度，证明微生物对酸面团香气的主要影响是增加或减少面粉中已经存在的特定挥发物。与文献数据的比较表明，这些香料中的大多数对于面团烘焙后的面包屑香气也很重要。
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.