Effect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor

被引：34

作者：

Wu, Shumeng ^{[1
,2
]}

Peng, Yulu ^{[1
,2
]}

Xi, Jinzhong ^{[1
,2
]}

Zhao, Qiyan ^{[1
,2
]}

Xu, Dan ^{[1
,2
]}

Jin, Zhengyu ^{[1
,2
,3
]}

Xu, Xueming ^{[1
,2
,3
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Jiangsu, Peoples R China

[2] Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Jiangsu, Peoples R China

[3] Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, Int Joint Lab Food Safety, 1800 Lihu Rd, Wuxi 214122, Jiangsu, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2022年 / 155卷

基金：

中国国家自然科学基金; 中国博士后科学基金;

关键词：

Lactococcus lactis; Corn oil; Sourdough bread; Volatile compounds; Lipid oxidation; VOLATILE COMPOUNDS; LACTOCOCCUS-LACTIS; LIPID OXIDATION; AROMA COMPOUNDS; FLOUR; IMPACT; IDENTIFICATION; FERMENTATIONS; HYDROLYSIS; GENERATION;

D O I：

10.1016/j.lwt.2021.112935

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Corn oil and Lactococcus laths (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 by L. 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.

引用

页数：9

共 45 条

[1] Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough [J].