Important Aroma Compounds in Freshly Ground Wholemeal and White Wheat FlourIdentification and Quantitative Changes during Sourdough Fermentation

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, (E,Z)- and...

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 50; no. 23; pp. 6835 - 6840
Main Authors Czerny, Michael, Schieberle, Peter
Format Journal Article
LanguageEnglish
Published United States American Chemical Society 06.11.2002
Subjects
Aldehydes - analysis
Benzaldehydes - analysis
Bread - analysis
Fermentation
Flour - analysis
Indicator Dilution Techniques
Odorants - analysis
Triticum - chemistry
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Summary: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, (E,Z)- and (E,E)-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. Keywords: Wheat flour; sourdough; fermentation; lactic acid bacteria; odorant; aroma extract dilution analysis; stable isotope dilution assay
Bibliography:ark:/67375/TPS-2K3PHCB9-7
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf020638p