Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach
Abstract Background To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution anal...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2021-03-01
|
| Series: | BMC Chemistry |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s13065-021-00743-4 |
| _version_ | 1818430460033761280 |
|---|---|
| author | Ola Lasekan Fatma Dabaj Megala Muniandy Nurul Hanisah Juhari Adeseye Lasekan |
| author_facet | Ola Lasekan Fatma Dabaj Megala Muniandy Nurul Hanisah Juhari Adeseye Lasekan |
| author_sort | Ola Lasekan |
| collection | DOAJ |
| description | Abstract Background To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution analysis (AEDA), quantified by stable isotope dilution and analyzed by odor activity values (OAVs) respectively. Results Findings revealed 40 aroma-active compounds with flavor dilution (FD) factor ranges of 2–1024. Of these, 22 compounds (FD ≥ 16) were quantified by stable isotope dilution assays (SIDA). Subsequent analysis of the 22 compounds by odor activity values (OAVs) revealed 14 compounds with OAVs ≥ 1 and the highest concentrations were obtained for 2,3-butanedione, 2-phenylethanol, 3-methylbutanal and acetoin respectively. Two recombination models of the bagels (i.e. 24 h and 48 h bagels) showed similarity to the corresponding bagels. Omission tests confirmed that 2,3-butanedione (buttery), acetoin (buttery), 2-acetyl-1-pyrroline (roasty), 5-methyl-2-furanmethanol (bread-like), (Z)-4-heptenal (biscuit-like) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, were the key aroma compounds. Additionally, acetic acid, butanoic acid, 2-phenylethanol (honey-like), 3-methylbutanoic acid, 2/3-methylbutanal, vanillin, 3-methylbutanol, methional were also important odorants of the bagel. Conclusion Whilst the long, cold fermented bagels exhibited roasty, malty, buttery, baked potato-like, smoky and biscuit-like notes, the control bagels produced similar but less intense odor notes. |
| first_indexed | 2024-12-14T15:33:45Z |
| format | Article |
| id | doaj.art-ac439665c8a8498eb9fdd1a02577cb3a |
| institution | Directory Open Access Journal |
| issn | 2661-801X |
| language | English |
| last_indexed | 2024-12-14T15:33:45Z |
| publishDate | 2021-03-01 |
| publisher | BMC |
| record_format | Article |
| series | BMC Chemistry |
| spelling | doaj.art-ac439665c8a8498eb9fdd1a02577cb3a2022-12-21T22:55:48ZengBMCBMC Chemistry2661-801X2021-03-0115111310.1186/s13065-021-00743-4Characterization of the key aroma compounds in three types of bagels by means of the sensomics approachOla Lasekan0Fatma Dabaj1Megala Muniandy2Nurul Hanisah Juhari3Adeseye Lasekan4Department of Food Technology, University Putra Malaysia, UPMDepartment of Food Technology, University Putra Malaysia, UPMDepartment of Food Technology, University Putra Malaysia, UPMDepartment of Food Service and Management, University Putra Malaysia, UPMFood Science &Human Nutrition, School of Food & Agriculture, University of MaineAbstract Background To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution analysis (AEDA), quantified by stable isotope dilution and analyzed by odor activity values (OAVs) respectively. Results Findings revealed 40 aroma-active compounds with flavor dilution (FD) factor ranges of 2–1024. Of these, 22 compounds (FD ≥ 16) were quantified by stable isotope dilution assays (SIDA). Subsequent analysis of the 22 compounds by odor activity values (OAVs) revealed 14 compounds with OAVs ≥ 1 and the highest concentrations were obtained for 2,3-butanedione, 2-phenylethanol, 3-methylbutanal and acetoin respectively. Two recombination models of the bagels (i.e. 24 h and 48 h bagels) showed similarity to the corresponding bagels. Omission tests confirmed that 2,3-butanedione (buttery), acetoin (buttery), 2-acetyl-1-pyrroline (roasty), 5-methyl-2-furanmethanol (bread-like), (Z)-4-heptenal (biscuit-like) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, were the key aroma compounds. Additionally, acetic acid, butanoic acid, 2-phenylethanol (honey-like), 3-methylbutanoic acid, 2/3-methylbutanal, vanillin, 3-methylbutanol, methional were also important odorants of the bagel. Conclusion Whilst the long, cold fermented bagels exhibited roasty, malty, buttery, baked potato-like, smoky and biscuit-like notes, the control bagels produced similar but less intense odor notes.https://doi.org/10.1186/s13065-021-00743-4BagelAroma-active compoundsCold fermentationSensomics approach |
| spellingShingle | Ola Lasekan Fatma Dabaj Megala Muniandy Nurul Hanisah Juhari Adeseye Lasekan Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach BMC Chemistry Bagel Aroma-active compounds Cold fermentation Sensomics approach |
| title | Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach |
| title_full | Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach |
| title_fullStr | Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach |
| title_full_unstemmed | Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach |
| title_short | Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach |
| title_sort | characterization of the key aroma compounds in three types of bagels by means of the sensomics approach |
| topic | Bagel Aroma-active compounds Cold fermentation Sensomics approach |
| url | https://doi.org/10.1186/s13065-021-00743-4 |
| work_keys_str_mv | AT olalasekan characterizationofthekeyaromacompoundsinthreetypesofbagelsbymeansofthesensomicsapproach AT fatmadabaj characterizationofthekeyaromacompoundsinthreetypesofbagelsbymeansofthesensomicsapproach AT megalamuniandy characterizationofthekeyaromacompoundsinthreetypesofbagelsbymeansofthesensomicsapproach AT nurulhanisahjuhari characterizationofthekeyaromacompoundsinthreetypesofbagelsbymeansofthesensomicsapproach AT adeseyelasekan characterizationofthekeyaromacompoundsinthreetypesofbagelsbymeansofthesensomicsapproach |