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Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread
The impact of sodium chloride (NaCl) concentration on the yeast activity in bread dough and its influence on the aroma profile of the baked bread was investigated. Key aroma compounds in the bread samples were analysed by two-dimensional high-resolution gas chromatography-mass spectrometry in combin...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5575641/ https://www.ncbi.nlm.nih.gov/pubmed/28805678 http://dx.doi.org/10.3390/foods6080066 |
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author | Belz, Markus C. E. Axel, Claudia Beauchamp, Jonathan Zannini, Emanuele Arendt, Elke K. Czerny, Michael |
author_facet | Belz, Markus C. E. Axel, Claudia Beauchamp, Jonathan Zannini, Emanuele Arendt, Elke K. Czerny, Michael |
author_sort | Belz, Markus C. E. |
collection | PubMed |
description | The impact of sodium chloride (NaCl) concentration on the yeast activity in bread dough and its influence on the aroma profile of the baked bread was investigated. Key aroma compounds in the bread samples were analysed by two-dimensional high-resolution gas chromatography-mass spectrometry in combination with solvent-assisted flavour evaporation distillation. High-sensitivity proton-transfer-reaction mass spectrometry was used to detect and quantify 2-phenylethanol in the headspace of the bread dough during fermentation. The analyses revealed significant (p < 0.05) changes in the aroma compounds 2-phenylethanol, (E)-2-nonenal, and 2,4-(E,E)-decadienal. Descriptive sensory analysis and discriminating triangle tests revealed that significant differences were only determinable in samples with different yeast levels but not samples with different NaCl concentrations. This indicates that a reduction in NaCl does not significantly influence the aroma profile of yeasted bread at levels above the odour thresholds of the relevant compounds, thus consumers in general cannot detect an altered odour profile of low‑salt bread crumb. |
format | Online Article Text |
id | pubmed-5575641 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-55756412017-09-01 Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread Belz, Markus C. E. Axel, Claudia Beauchamp, Jonathan Zannini, Emanuele Arendt, Elke K. Czerny, Michael Foods Article The impact of sodium chloride (NaCl) concentration on the yeast activity in bread dough and its influence on the aroma profile of the baked bread was investigated. Key aroma compounds in the bread samples were analysed by two-dimensional high-resolution gas chromatography-mass spectrometry in combination with solvent-assisted flavour evaporation distillation. High-sensitivity proton-transfer-reaction mass spectrometry was used to detect and quantify 2-phenylethanol in the headspace of the bread dough during fermentation. The analyses revealed significant (p < 0.05) changes in the aroma compounds 2-phenylethanol, (E)-2-nonenal, and 2,4-(E,E)-decadienal. Descriptive sensory analysis and discriminating triangle tests revealed that significant differences were only determinable in samples with different yeast levels but not samples with different NaCl concentrations. This indicates that a reduction in NaCl does not significantly influence the aroma profile of yeasted bread at levels above the odour thresholds of the relevant compounds, thus consumers in general cannot detect an altered odour profile of low‑salt bread crumb. MDPI 2017-08-12 /pmc/articles/PMC5575641/ /pubmed/28805678 http://dx.doi.org/10.3390/foods6080066 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Belz, Markus C. E. Axel, Claudia Beauchamp, Jonathan Zannini, Emanuele Arendt, Elke K. Czerny, Michael Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread |
title | Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread |
title_full | Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread |
title_fullStr | Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread |
title_full_unstemmed | Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread |
title_short | Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread |
title_sort | sodium chloride and its influence on the aroma profile of yeasted bread |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5575641/ https://www.ncbi.nlm.nih.gov/pubmed/28805678 http://dx.doi.org/10.3390/foods6080066 |
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