Aroma of Wheat Bread Crumb

被引：132

作者：

Birch, Anja Niehues ^{[1
]}

Petersen, Mikael Agerlin ^{[1
]}

Hansen, Ase Solvej ^{[1
]}

机构：

[1] Univ Copenhagen, Dept Food Sci, Fac Sci, DK-1958 Frederiksberg C, Denmark

来源：

CEREAL CHEMISTRY | 2014年 / 91卷 / 02期

关键词：

YEAST ALCOHOL ACETYLTRANSFERASE; VOLATILE COMPOUNDS; SACCHAROMYCES-CEREVISIAE; FLAVOR COMPOUNDS; POTENT ODORANTS; AMINO-ACIDS; FERMENTATION TEMPERATURE; ESTER FORMATION; KEY ODORANTS; FATTY-ACIDS;

D O I：

10.1094/CCHEM-06-13-0121-RW

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Bread aroma is an important parameter for bread quality, and this review aims to provide an overview of aroma compounds identified in bread crumb and how these compounds are formed. More than 150 volatile compounds were identified in bread crumb, and they mainly originated from the fermentative activity of yeast, from oxidation of flour lipids, and to a lower extent from Mail lard reactions. Of those volatile compounds, 45 compounds can be characterized as aroma compounds, because they most likely can be sensed when the bread is eaten because of their high odor activity values and flavor dilution factors. The influence of ingredients and mixing conditions on bread aroma has scarcely been investigated. The fermentation conditions (yeast level and strain as well as fermentation temperature and time) were found to significantly influence the aroma of bread crumb. Yeast level and strain mainly influence formation of compounds directly related to the fermentative activity of yeast, whereas fermentation temperature and time also influence formation of compounds from oxidation of flour lipids.

引用

页码：105 / 114

页数：10

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