| Title: | Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread |
| Author(s): | Rusinek R; Gawrysiak-Witulska M; Siger A; Oniszczuk A; Ptaszynska AA; Knaga J; Malaga-Tobola U; Gancarz M; |
| Address: | "Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290 Lublin, Poland. Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Science, Wojska Polskiego 28, 60-637 Poznan, Poland. Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland. Department of Inorganic Chemistry, Medical University of Lublin, Chodzki 4a, 20-093 Lublin, Poland. Department of Immunobiology, Institute of Biological Sciences, Faculty of Biology and Biotechnology, Maria Curie-Sklodowska University, Akademicka 19, 20-033 Lublin, Poland. Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland" |
| ISSN/ISBN: | 1424-8220 (Electronic) 1424-8220 (Linking) |
| Abstract: | "This paper presents the analyses of the effect of fiber additives on volatile organic compounds in bread. The bread was baked from wheat flour with the addition of 3% of fruit fiber, following common procedures. After baking, volatile organic compounds contained in the control bread and breads supplemented with cranberry, apple, and chokeberry fiber were determined. The SPME/GC-MS technique was used for the identification of the odor profile, and the electronic nose Agrinose (e-nose) was used to assess the intensity of the aroma. The results of the analyses revealed the profile of volatile organic compounds in each experimental variant, which was correlated with responses of the electronic nose. The results indicate that the volatile compound profile depends on the bread additives used and influences the intensity of bread aroma. Moreover, the profile of volatile organic compounds in terms of their amount and type, as well as the intensity of their interaction with the active surface of the electrochemical sensors, was specific exclusively for the additive in each case" |
| Keywords: | Bread/analysis Dietary Supplements *Flour/analysis Fruit Odorants Triticum *Volatile Organic Compounds electronic nose fruit-origin additives gas chromatography-mass spectrometry volatile organic compounds wheat bread; |
| Notes: | "MedlineRusinek, Robert Gawrysiak-Witulska, Marzena Siger, Aleksander Oniszczuk, Anna Ptaszynska, Aneta A Knaga, Jaroslaw Malaga-Tobola, Urszula Gancarz, Marek eng Switzerland 2021/05/01 Sensors (Basel). 2021 Apr 16; 21(8):2812. doi: 10.3390/s21082812" |
