| Title: | Impact of Malt Extract Addition on Odorants in Wheat Bread Crust and Crumb |
| Author(s): | Rogner NS; Mall V; Steinhaus M; |
| Address: | "Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Strasse 34, Freising 85354, Germany" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Application of gas chromatography-olfactometry and aroma extract dilution analysis to the volatiles isolated from (1) crust and (2) crumb of a wheat bread made with the addition of a dark liquid malt extract (LME) to the dough and (3) crust and (4) crumb of a reference bread made without addition resulted in the identification of 23 major odorants. Their quantitation followed by the calculation of odor activity values (OAV = ratio of concentration to odor threshold value) suggested that LME addition influenced the aroma of the bread predominantly by increasing seasoning-like smelling sotolon in crust and crumb, and caramel-like smelling compounds maltol and 4-hydroxy-2,5-dimethylfuran-3(2H)-one (HDMF) in the crumb. The increase in sotolon and maltol was explainable by direct transfer from the LME to the bread, whereas HDMF must have been formed from LME-derived precursors. This difference needs to be considered in the targeted optimization of LMEs for bread making" |
| Keywords: | Bread/analysis *Odorants/analysis Olfactometry Plant Extracts Triticum *Volatile Organic Compounds aroma extract dilution analysis (AEVA) liquid malt extract odor activity value (OAV) wheat bread; |
| Notes: | "MedlineRogner, Nadine S Mall, Veronika Steinhaus, Martin eng 2021/11/06 J Agric Food Chem. 2021 Nov 17; 69(45):13586-13595. doi: 10.1021/acs.jafc.1c05638. Epub 2021 Nov 5" |
