Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry. (April 2018)

• Record Type: Journal Article
• Authors: Van Kerrebroeck, Simon; Comasio, Andrea; Harth, Henning; De Vuyst, Luc
• Is Part Of: Food research international. Volume 106(2018)
• Page Start: 254
• Page End: 262
• Publication Date: 2018-04
• Subjects: Acetic acid (PubChem CID: 176) -- Acetoin (PubChem CID: 179) -- Ethyl acetate (PubChem CID: 8857) -- Diacetyl (PubChem CID: 650) -- Ethanol (PubChem CID: 702) -- Methyl butanol (PubChem CID: 31260) -- Pentanol (PubChem CID: 6276) -- Isoamyl acetate (PubChem CID: 31276); Bread -- Sourdough -- Volatiles -- SIFT-MS -- Lactic acid bacteria -- Acetic acid bacteria; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.12.068
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: This study deals with the detection of volatile compounds originating from the crumb of breads made with sourdoughs obtained through starter culture-initiated fermentations, which differed in flour type (wheat and teff), ingredients (citrate and malate), fermentation time (24 h or 72 h), and starter culture strains (homo- and heterofermentative lactic acid bacteria species and acetic acid bacteria species) applied. Therefore, selected ion flow tube-mass spectrometry (SIFT-MS) was used. SIFT-MS is an easy-to-use and promising technique in the field of food and flavor analysis. Volatile compounds of crumb samples from the breads with sourdough were measured and compared with those of reference bread crumb samples. In general, sourdough addition had a positive effect on the concentrations of the volatile compounds measured by SIFT-MS. Furthermore, a trend toward higher concentrations of several volatiles was seen upon the addition of sourdoughs that were fermented up to 72 h, compared to the addition of sourdoughs that were fermented for a shorter time. Ethanol was the major volatile compound identified tentatively, next to alcohols, aldehydes, esters, terpenes, and heterocyclic compounds. Also acetoin/ethyl acetate could be identified, but these compounds could not be distinguished. Higher alcohols showed an increase upon the use of sourdough fermented for a long time. High concentrations of acetic acid were found in breads made with Gluconobacter oxydans IMDO A845-initiated sourdough, indicating its potential for sourdough production. Breads made with teff sourdoughs were distinct from wheat-based sourdough breads as to their volatile compound profiles. Graphical abstract: Image 1 Highlights: Selected ion flow tube-mass spectrometry enables measurement of bread volatiles. Sourdough addition led to higher concentrations of bread crumb volatiles. Gluconobacter oxydans -fermented sourdough led to high bread levels of acetic acid. Breads made with teff sourdough were distinct from wheat-based sourdough breads.