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Correlation of Flavor Profile to Sensory Analysis of Bread Produced with Different Saccharomyces cerevisiaeOriginating from the Baking and Beverage Industry

Authors :
Heitmann, Mareile
Zannini, Emanuele
Axel, Claudia
Arendt, Elke
Source :
Cereal Chemistry; July 2017, Vol. 94 Issue: 4 p746-751, 6p
Publication Year :
2017

Abstract

Aroma is an important quality parameter for wheat bread, and most of the aroma compounds in yeast-fermented bread are caused by the fermentative action of yeast. In this study, the impact of various strains of Saccharomyces cerevisiae, originating from the beverage industry, were investigated on the aroma profile of wheat bread. Seven volatiles were analyzed by gas chromatography–mass spectrometry after thermal desorption (GC-MS TD) from the bread crumb. The results showed yeast strain-dependent production of aroma compounds. Descriptive sensory analysis resulted in an overall taste acceptance by the panelists for breads baked with S. cerevisiaebaker's yeast, T-58, and Blanc. The panel acceptance can be explained by the production of sensory-active compounds such as 3-methyl-1-butanol and 2,3-butandiol. Furthermore, the panelists preferred bread samples with a less bitter (r= –0.934, P< 0.01) and less cheesy taste (r= –0.865, P< 0.03). Also the visual aspects play an important role, shown by correlation between the specific volume and the overall appearance (r= 0.928, P< 0.01). Aroma profile analysis offers a tool for the selection of new yeast strains, increasing the bread variety on the market. Consequently, aroma production as a yeast quality characteristic should be taken into account for the selection of new strains involved in breadmaking.

Details

Language :
English
ISSN :
00090352
Volume :
94
Issue :
4
Database :
Supplemental Index
Journal :
Cereal Chemistry
Publication Type :
Periodical
Accession number :
ejs44441166
Full Text :
https://doi.org/10.1094/CCHEM-03-17-0044-R