Volatile organic compounds and their generation in sourdough
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Kuupäev
2023
Kättesaadav alates
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Estonian University of Life Sciences
Abstrakt
Sourdough technology is involved in bread making process for improving the sensory,
rheological, nutritional and shelf life characteristics of bakery products. More than 540 volatile
organic compounds (VOCs) and other flavour precursors belonging to the chemical classes, such as
aldehydes, ketones, esters, acids, alcohols, terpenes and others, have been identified in sourdoughs
and sourdough breads. The synthesis of VOCs is microbial species-specific, originating mainly
from fermentation process. VOCs can be used as indicators to characterize microbial processes.
Other additional sources of VOCs in sourdoughs are lipid oxidation and browning reactions, the
latter of which occurs during the production of dried starter cultures. The purpose of this article
is to provide an overview of the composition of VOCs and their effect on the sensory properties
of sourdough bread, and to describe the most common extraction methods of VOCs used in the
studies of sourdough and bread aroma profile. Long-term propagated sourdough VOCs have been
less studied compared to volatiles found in bread crust and crumb or sourdoughs started with
defined starter culture(s) due to their complexity and diversity in metabolic pathways, including
sophistication of the analytical methodology of VOCs. The relation between sourdough
microbiota and its volatile profile is not fully understood and therefore, their variability and
precise role as a bread flavour enhancer is not yet known in detail.
Kirjeldus
Received: October 30th, 2022 ; Accepted: April 1st, 2023 ; Published: April 14th, 2023 ; Correspondence: liis.lutter@emu.ee
Märksõnad
lipid oxidation, proteolysis, sourdough fermentation, volatile profile, articles