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Molecules

Title:		Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts
Author(s):		Paravisini L; Sneddon KA; Peterson DG;
Address:		"Department of Food Science and Technology, 2015 Fyffe Road, The Ohio State University, Columbus, OH 43210, USA. Department of Food Science and Nutrition, 145 Food Science and Nutrition Building, 1334 Eckles Avenue, University of Minnesota, St. Paul, MN 55108, USA. Department of Food Science and Technology, 2015 Fyffe Road, The Ohio State University, Columbus, OH 43210, USA. peterson.892@osu.edu"
Journal Title:		Molecules
Year:		2019
Volume:		20190706
Issue:		13
Page Number:		-
DOI:		10.3390/molecules24132484
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"The aroma profiles of bread crusts made from intermediate wheatgrass (Thinopyrum intermedium) and whole wheat (Triticum aestivum) flours were compared. Based on gas chromatography/mass spectrometry/olfactometry analysis, twenty-four odorants were identified and further quantified. The concentrations of seventeen compounds were significantly different between intermediate wheatgrass and whole wheat bread crusts, of which sixteen compounds were higher in the whole wheat sample. The aroma profiles of the bread samples were subsequently characterized using sensory descriptive analysis (DA) and indicated that the roasted attribute was perceived at a significantly higher intensity in the whole wheat sample due to a greater amount of Maillard reaction compounds. Alternatively, bran and green notes were perceived at higher intensities in the intermediate wheatgrass sample, however they were not attributed to the presence of specific compounds but rather to a change in the aroma composition. Aroma recombination DA of the whole wheat and intermediate wheatgrass aroma models was similar to the original aroma profiles of the bread samples, demonstrating the sensory relevance of the identified odorants"
Keywords:		Bread/*analysis Gas Chromatography-Mass Spectrometry Humans Odorants/*analysis Olfactometry Poaceae/*chemistry Triticum/*chemistry Volatile Organic Compounds/analysis Maillard reaction Thinopyrum intermedium aroma bread intermediate wheatgrass whole wheat;
Notes:		"MedlineParavisini, Laurianne Sneddon, Kelsey A Peterson, Devin G eng Switzerland 2019/07/10 Molecules. 2019 Jul 6; 24(13):2484. doi: 10.3390/molecules24132484"