| Title: | Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread |
| Author(s): | Warburton A; Silcock P; Eyres GT; |
| Address: | "Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand. Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand. Electronic address: graham.eyres@otago.ac.nz" |
| DOI: | 10.1016/j.foodres.2022.111885 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Sourdough bread has a complex flavour profile, which is strongly influenced by the compounds generated during fermentation by the diverse array of microorganisms present, mainly yeasts and lactic acid bacteria (LAB). Twelve complex sourdough cultures, comprised of mixtures of yeast and bacteria, were propagated using wholemeal flour and used in the production of sourdough breads. The volatile organic compounds (VOCs) present in the sourdough bread crumb were characterised by gas chromatography-mass spectrometry (GC-MS) and proton transfer reaction-mass spectrometry (PTR-MS). Multiple factor analysis (MFA) relating the VOCs and physicochemical features of the sourdough breads (pH, TTA, lactic acid, colour and size) identified three distinct clusters. Cluster 1 was distinguished by VOCs, such as ethanol, 3-methyl-1-butanol, phenylethanol, 2-methyl-1-propanol, acetaldehyde and 2,3-butanedione, along with size related measures and increased production of lactic acid, indicating that yeast activity and homofermentative or facultative heterofermentative LAB were dominant. In contrast, cluster 2 was associated with acetic acid and acetate esters along with acidity related measures indicating a dominance of obligate heterofermentative LAB. Cluster 3 was also related to yeast fermentation activity, but particularly fermentation of lipids with greater production of aldehydes and lactones. The distinct differences between clusters of sourdough breads in their volatile and non-volatile features could be attributed to their fermentation activity and whether the culture was dominated by yeast or the different classes of LAB" |
| Keywords: | Acetaldehyde Acetic Acid/analysis Aldehydes Bread/analysis Diacetyl Fermentation Lactic Acid *Lactobacillales Lactobacillus Lactones *Phenylethyl Alcohol Protons Saccharomyces cerevisiae Triticum/microbiology *Volatile Organic Compounds/analysis Gas chrom; |
| Notes: | "MedlineWarburton, Andrea Silcock, Patrick Eyres, Graham T eng Research Support, Non-U.S. Gov't Canada 2022/10/05 Food Res Int. 2022 Nov; 161:111885. doi: 10.1016/j.foodres.2022.111885. Epub 2022 Aug 28" |
