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J Agric Food Chem


Title:Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept
Author(s):Sahin B; Schieberle P;
Address:"Department of Chemistry , Technical University of Munich , Lise-Meitner-Strasse 34 , 85354 Freising , Germany"
Journal Title:J Agric Food Chem
Year:2019
Volume:20190305
Issue:10
Page Number:2973 - 2979
DOI: 10.1021/acs.jafc.9b00556
ISSN/ISBN:1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:"The key odorants in the volatile fraction isolated from a steamed yeasted wheat dough (yeast dumpling) by solvent assisted flavor evaporation (SAFE) were characterized by an aroma extract dilution analysis (AEDA). The 29 aroma-active compounds were located within the flavor dilution (FD) factor range of 8-512. Among them, the highest FD factors were found for 2- and 3-methylbutanoic acid, 4-hydroxy-3-methoxybenzaldehyde, ( E, E)-2,4-decadienal, 2-phenylethanol, 4-hydroxy-2,5-dimethyl-3(2 H)-furanone, ( E)-2-nonenal, and butanoic acid. The 21 odorants were quantitated by stable isotope dilution assays (SIDA), and a subsequent calculation of odor activity values (OAV; ratio of concentration to odor threshold) revealed 3-methyl-1-butanol ( malty), 2-phenylethanol ( honey-like), trans-4,5-epoxy-( E)-2-decenal ( metallic), 2,3-butanedione ( buttery), 3-methylbutanoic acid ( sweaty), ( E)-2-nonenal ( cucumber-like), 1-octen-3-one ( mushroom-like), and 3-(methylthio)-propanal ( potato-like) as the most important contributors to the overall aroma of the dumpling. To verify the analytical results, a recombinate was prepared to show that a blend of the 21 aroma compounds in a buffered starch suspension resulted in a good replication of the overall yeast dumpling aroma"
Keywords:Adult Cooking Female Flavoring Agents/*chemistry Food Additives/*chemistry Food Analysis Gas Chromatography-Mass Spectrometry Humans Male Odorants/analysis Saccharomyces cerevisiae/*chemistry Smell Triticum/*chemistry Volatile Organic Compounds/*chemistry;
Notes:"MedlineSahin, Buket Schieberle, Peter eng 2019/02/26 J Agric Food Chem. 2019 Mar 13; 67(10):2973-2979. doi: 10.1021/acs.jafc.9b00556. Epub 2019 Mar 5"

 
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