Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread
This paper presents the analyses of the effect of fiber additives on volatile organic compounds in bread. The bread was baked from wheat flour with the addition of 3% of fruit fiber, following common procedures. After baking, volatile organic compounds contained in the control bread and breads suppl...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-04-01
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| Series: | Sensors |
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| Online Access: | https://www.mdpi.com/1424-8220/21/8/2812 |
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| author | Robert Rusinek Marzena Gawrysiak-Witulska Aleksander Siger Anna Oniszczuk Aneta A. Ptaszyńska Jarosław Knaga Urszula Malaga-Toboła Marek Gancarz |
| author_facet | Robert Rusinek Marzena Gawrysiak-Witulska Aleksander Siger Anna Oniszczuk Aneta A. Ptaszyńska Jarosław Knaga Urszula Malaga-Toboła Marek Gancarz |
| author_sort | Robert Rusinek |
| collection | DOAJ |
| description | This paper presents the analyses of the effect of fiber additives on volatile organic compounds in bread. The bread was baked from wheat flour with the addition of 3% of fruit fiber, following common procedures. After baking, volatile organic compounds contained in the control bread and breads supplemented with cranberry, apple, and chokeberry fiber were determined. The SPME/GC-MS technique was used for the identification of the odor profile, and the electronic nose Agrinose (e-nose) was used to assess the intensity of the aroma. The results of the analyses revealed the profile of volatile organic compounds in each experimental variant, which was correlated with responses of the electronic nose. The results indicate that the volatile compound profile depends on the bread additives used and influences the intensity of bread aroma. Moreover, the profile of volatile organic compounds in terms of their amount and type, as well as the intensity of their interaction with the active surface of the electrochemical sensors, was specific exclusively for the additive in each case. |
| first_indexed | 2024-03-10T12:15:07Z |
| format | Article |
| id | doaj.art-17248c5558c149a8ae47b995731ba0d4 |
| institution | Directory Open Access Journal |
| issn | 1424-8220 |
| language | English |
| last_indexed | 2024-03-10T12:15:07Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Sensors |
| spelling | doaj.art-17248c5558c149a8ae47b995731ba0d42023-11-21T15:53:36ZengMDPI AGSensors1424-82202021-04-01218281210.3390/s21082812Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in BreadRobert Rusinek0Marzena Gawrysiak-Witulska1Aleksander Siger2Anna Oniszczuk3Aneta A. Ptaszyńska4Jarosław Knaga5Urszula Malaga-Toboła6Marek Gancarz7Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, PolandInstitute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Science, Wojska Polskiego 28, 60-637 Poznań, PolandDepartment of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-634 Poznań, PolandDepartment of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, PolandDepartment of Immunobiology, Institute of Biological Sciences, Faculty of Biology and Biotechnology, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, PolandFaculty of Production and Power Engineering, University of Agriculture in Kraków, Balicka 116B, 30-149 Kraków, PolandFaculty of Production and Power Engineering, University of Agriculture in Kraków, Balicka 116B, 30-149 Kraków, PolandInstitute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, PolandThis paper presents the analyses of the effect of fiber additives on volatile organic compounds in bread. The bread was baked from wheat flour with the addition of 3% of fruit fiber, following common procedures. After baking, volatile organic compounds contained in the control bread and breads supplemented with cranberry, apple, and chokeberry fiber were determined. The SPME/GC-MS technique was used for the identification of the odor profile, and the electronic nose Agrinose (e-nose) was used to assess the intensity of the aroma. The results of the analyses revealed the profile of volatile organic compounds in each experimental variant, which was correlated with responses of the electronic nose. The results indicate that the volatile compound profile depends on the bread additives used and influences the intensity of bread aroma. Moreover, the profile of volatile organic compounds in terms of their amount and type, as well as the intensity of their interaction with the active surface of the electrochemical sensors, was specific exclusively for the additive in each case.https://www.mdpi.com/1424-8220/21/8/2812wheat breadelectronic nosevolatile organic compoundsgas chromatography-mass spectrometryfruit-origin additives |
| spellingShingle | Robert Rusinek Marzena Gawrysiak-Witulska Aleksander Siger Anna Oniszczuk Aneta A. Ptaszyńska Jarosław Knaga Urszula Malaga-Toboła Marek Gancarz Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread Sensors wheat bread electronic nose volatile organic compounds gas chromatography-mass spectrometry fruit-origin additives |
| title | Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread |
| title_full | Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread |
| title_fullStr | Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread |
| title_full_unstemmed | Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread |
| title_short | Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread |
| title_sort | effect of supplementation of flour with fruit fiber on the volatile compound profile in bread |
| topic | wheat bread electronic nose volatile organic compounds gas chromatography-mass spectrometry fruit-origin additives |
| url | https://www.mdpi.com/1424-8220/21/8/2812 |
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