| Title: | Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes |
| Author(s): | Garvey EC; O'Sullivan MG; Kerry JP; Milner L; Gallagher E; Kilcawley KN; |
| Address: | "Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61 C996, Ireland; Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220, Ireland. Electronic address: emer.garvey@teagasc.ie. Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220, Ireland. Electronic address: maurice.osullivan@ucc.ie. Food Packaging Group, School of Food and Nutritional Science, University College Cork, T12 R220, Ireland. Electronic address: Joe.Kerry@ucc.ie. Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland. Electronic address: laura.milner@teagasc.ie. Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland. Electronic address: eimear.gallagher@teagasc.ie. Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61 C996, Ireland. Electronic address: kieran.kilcawley@teagasc.ie" |
| DOI: | 10.1016/j.foodchem.2020.128124 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "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" |
| Keywords: | Adult Bread/*analysis Gas Chromatography-Mass Spectrometry Humans Middle Aged Odorants/analysis Olfactometry Sensory Thresholds Solid Phase Microextraction Sucrose/chemistry Volatile Organic Compounds/*analysis/isolation & purification Young Adult Cakes C; |
| Notes: | "MedlineGarvey, E C O'Sullivan, M G Kerry, J P Milner, L Gallagher, E Kilcawley, K N eng England 2020/11/01 Food Chem. 2021 Apr 16; 342:128124. doi: 10.1016/j.foodchem.2020.128124. Epub 2020 Sep 17" |
