| Title: | Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source |
| Author(s): | Garvey EC; O'Sullivan MG; Kerry JP; 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, Moorepark, Fermoy, Co. Cork P61 C996, Ireland; Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220, Ireland. Electronic address: kieran.kilcawley@teagasc.ie" |
| DOI: | 10.1016/j.foodchem.2023.135860 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The influence of sucrose source and particle size was investigated in relation to the volatile and aromatic properties of sponge cakes. Six sponge cake formulations were studied using two sucrose sources (sugarbeet and sugarcane), at two particle sizes (large and small) with controls. Volatiles profiles and odour active compounds were identified by gas chromatography mass spectrometry and olfactometry. Sixty two volatile compounds were identified, incorporating twenty five odour active compounds/co-eluting compounds, with 5 odours perceived without any corresponding volatile. Particle size had the greatest impact on volatile abundance, with particle size especially influencing pyrazine abundance. Five odour active volatiles (methional, furfural, 2,3-dimethylpyrazine, heptanal and (E)-2-octenal) contributed most to the aroma of these sponge cakes. Small particle size particularly from sugarbeet yielded higher levels of some Maillard and caramelisation reaction compounds, such as furfural (spicy/ bready), where larger particle size supressed volatile abundance in comparison to the control" |
| Keywords: | *Odorants/analysis Particle Size Furaldehyde/analysis *Volatile Organic Compounds/analysis Gas Chromatography-Mass Spectrometry/methods Olfactometry/methods Vegetables Bakery Gas-chromatography-olfactory Odour active Reformulation Volatile compounds; |
| Notes: | "MedlineGarvey, E C O'Sullivan, M G Kerry, J P Kilcawley, K N eng England 2023/03/24 Food Chem. 2023 Aug 15; 417:135860. doi: 10.1016/j.foodchem.2023.135860. Epub 2023 Mar 5" |
