Volatile organic compounds at early stages of sourdough preparation via static headspace and GC/MS analysis

College

College of Science

Department/Unit

Chemistry

Document Type

Article

Source Title

Current Research in Nutrition and Food Science

Volume

5

Issue

2

First Page

89

Last Page

99

Publication Date

8-1-2017

Abstract

Major aroma volatile compounds from whole wheat and all-purpose sourdough and their evolution were evaluated through static headspace gas chromatography-mass spectrometry (SHS-GC/MS) analysis during 28 days of fermentation. Sourdoughs were prepared on 1:1 ratio of flour to water (mass to volume) and fermented spontaneously at room temperature. GC/MS measurements for the evolution of aroma volatile compounds were conducted at 24, 168, 336, 504, and 672 hours of fermentation. Whole wheat sourdough contained more aroma volatile compounds (62) than all-purpose sourdough (45). The major aroma volatile compounds of whole wheat sourdough were hydrocarbons, esters, alcohols, ketones, aldehydes, and heterocycles. Meanwhile, aldehydes were dominant in the all-purpose sourdough. During whole wheat sourdough fermentation, a decrease in peak area percent was observed for aldehydes, ketones, and heterocycles, whereas an increase in the case of hydrocarbons. On the other hand, aldehydes dramatically increased in peak area percent for all-purpose sourdough. Aroma volatile compounds emanating from sourdough fermentation can aid consumers as well as manufacturers with regards to the quality, shelf-life, and what characteristic aromas the final bread product will possess. © 2017 The Author(s).

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Digitial Object Identifier (DOI)

10.12944/CRNFSJ.5.2.05

Disciplines

Chemistry

Keywords

Sourdough bread--Analysis; Volatile organic compounds

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