Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes

• Published in: Food chemistry Vol. 342; p. 128124
• Main Authors: Garvey, E.C., O'Sullivan, M.G., Kerry, J.P., Milner, L., Gallagher, E., Kilcawley, K.N.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 16.04.2021
• Subjects: Adult; Bread - analysis; Cakes; Clean label; Gas Chromatography-Mass Spectrometry; Humans; Middle Aged; Odorants - analysis; Odour; Olfactometry; Olfactory; Sensory; Sensory Thresholds; Solid Phase Microextraction; Sucrose - chemistry; Sucrose-reduction; Volatile Organic Compounds - analysis; Volatile Organic Compounds - isolation & purification; Young Adult; Olfactory; Sucrose-reduction; Sensory; Clean label; Cakes; Odour
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.128124

•Maillard volatile products were most significantly influenced by sucrose reduction.•Volatiles from lipid oxidation and carmelisation also impacted.•Furfural, heptanal, methional and 2,5-dimethylpyrazine contributed most to aroma.•Apple pomace powder was the least preferred sucrose replacer in the sponge cakes. The sensory and aroma quality of 30% (w/w) sucrose reduced sponge cakes incorporating clean-label replacers were investigated. The sensory quality of the reformulated sponge cakes varied, with those containing apple pomace powder (APP) showing the greatest difference to the control (SC100). Volatile profiles mainly differed in relation to compounds derived from the Maillard reaction, caramelisation and lipid oxidation. Thrity six aroma active volatile compounds were identified in the SC100, APP and oligofructose (OLIGO) sponge cakes by olfactometry. Furfural ‘spicy bready’ contributed most to the overall aroma of all samples, with factor dilution values differing the most for heptanal ‘fatty cake crust’, methional ‘potato damp’, and 2,5-dimethylpyrazine ‘cake crust, nutty’. This study provides an in-depth insight into the impact of sugar reduction reformulation on the sensory perception of sponge cakes and demonstrates how this approach can be used to improve the sensory perception of reduced sucrose sponge cakes.