| Title: | Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees |
| Author(s): | Martin-Garcia A; Comas-Baste O; Riu-Aumatell M; Latorre-Moratalla M; Lopez-Tamames E; |
| Address: | "Departament de Nutricio, Ciencies de l'Alimentacio i Gastronomia, Facultat de Farmacia i Ciencies de l'Alimentacio, Campus de l'Alimentacio de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain. Institut de Recerca en Nutricio i Seguretat Alimentaria (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain. Xarxa d'Innovacio Alimentaria de la Generalitat de Catalunya (XIA), C/Baldiri Reixac 4, 08028 Barcelona, Spain" |
| DOI: | 10.3390/molecules27113588 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The volatile fraction is of great importance for the organoleptic quality and consumer acceptance of bread. The use of sourdough improves the sensory profile of bread, as well as the addition of new ingredients to the fermentation. Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid, and other inorganic compounds, rich in antioxidant compounds as well as beta-glucans and mannoproteins. The aim of this study was to evaluate the effect of different concentrations of Cava lees (0-2% w/w) on sourdough volatile compounds to re-valorize this by-product of the wine industry. Headspace solid-phase microextraction (HS-SPME) was optimized to study the volatile fractions of sourdoughs. The parameters selected were 60 degrees C, 15 min of equilibrium, and 30 min of extraction. It was found that the addition of Cava lees resulted in higher concentrations of volatile compounds (alcohols, acids, aldehydes, ketones and esters), with the highest values being reached with the 2% Cava lees. Moreover, Cava lees contributed to aroma due to the compounds usually found in sparkling wine, such as 1-butanol, octanoic acid, benzaldehyde and ethyl hexanoate" |
| Keywords: | *Kava Odorants/analysis Solid Phase Microextraction/methods Triticum *Volatile Organic Compounds/analysis *Wine/analysis Cava lees Hs-spme-gc-ms sourdough volatile compounds wine by-product; |
| Notes: | "MedlineMartin-Garcia, Alba Comas-Baste, Oriol Riu-Aumatell, Montserrat Latorre-Moratalla, Mariluz Lopez-Tamames, Elvira eng AGL2016-78324-R/Comision Interministerial de Ciencia y Tecnologia/ 2017-1376 SGR/Government of Catalonia/ Switzerland 2022/06/11 Molecules. 2022 Jun 2; 27(11):3588. doi: 10.3390/molecules27113588" |
