L-proline enrichment of bread enhances its KFO: Assessment of freshness by electronic nose technology and an ANN prediction model

L-proline enrichment of bread enhances its KFO: Assessment of freshness by electronic nose technology and an ANN prediction model

Freshness-aroma or sweet “popcorn”- like aroma of white bread was enhanced by increasing the formation of 2-acetyl-1-pyrroline (2-AP), a key food odorant by addition of its precursor molecule, viz. L-proline (1.2% w/w) to the bread-dough. Overall sensorial acceptability scores, physico-chemical prop...

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Bibliographic Details
Main Authors: Anupama Bose, Dipshikha Tamili, Arun Jana, Nabarun Bhattacharyya, Paramita Bhattacharjee
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Applied Food Research
Subjects:
Freshness-enhanced bread
2-Acetyl-1-pyrroline
Fuzzy logic
Electronic nose
Mahalanobis distance
ANN
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502223000318

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http://www.sciencedirect.com/science/article/pii/S2772502223000318

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