The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb
Sourdough bread is highly enjoyed for its exceptional flavor. In contrast to bread crust, which has been investigated intensively, the knowledge on bread crumb is rather fragmentary. In this study, the taste-active compounds of sourdough bread crumb were identified and quantified. By means of recomb...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/15/2325 |
| _version_ | 1797413922209267712 |
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| author | Laura Sophie Amann Oliver Frank Corinna Dawid Thomas Frank Hofmann |
| author_facet | Laura Sophie Amann Oliver Frank Corinna Dawid Thomas Frank Hofmann |
| author_sort | Laura Sophie Amann |
| collection | DOAJ |
| description | Sourdough bread is highly enjoyed for its exceptional flavor. In contrast to bread crust, which has been investigated intensively, the knowledge on bread crumb is rather fragmentary. In this study, the taste-active compounds of sourdough bread crumb were identified and quantified. By means of recombination experiments and omission tests, the authentic flavor signature of sourdough rye bread crumb was decoded and recreated with ten key tastants and eleven key odorants. Based on the final taste and aroma recombinants, a fast and sensitive ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) method using stable isotope dilution analysis (SIDA) was developed and validated. Due to prior derivatization using 3-nitrophenylhydrazine (3-NPH), key tastants and odorants in bread crumb could be quantified simultaneously in a single UHPLC run. The identified key flavor compounds in combination with the developed UHPLC-MS/MS method could offer the scientific basis for a knowledge-based optimization of the taste and odor of sourdough bread. |
| first_indexed | 2024-03-09T05:24:44Z |
| format | Article |
| id | doaj.art-d5e54cd6a30342898c12ca1ce88ec1ed |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T05:24:44Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d5e54cd6a30342898c12ca1ce88ec1ed2023-12-03T12:37:49ZengMDPI AGFoods2304-81582022-08-011115232510.3390/foods11152325The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread CrumbLaura Sophie Amann0Oliver Frank1Corinna Dawid2Thomas Frank Hofmann3Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, GermanyFood Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, GermanyFood Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, GermanyFood Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, GermanySourdough bread is highly enjoyed for its exceptional flavor. In contrast to bread crust, which has been investigated intensively, the knowledge on bread crumb is rather fragmentary. In this study, the taste-active compounds of sourdough bread crumb were identified and quantified. By means of recombination experiments and omission tests, the authentic flavor signature of sourdough rye bread crumb was decoded and recreated with ten key tastants and eleven key odorants. Based on the final taste and aroma recombinants, a fast and sensitive ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) method using stable isotope dilution analysis (SIDA) was developed and validated. Due to prior derivatization using 3-nitrophenylhydrazine (3-NPH), key tastants and odorants in bread crumb could be quantified simultaneously in a single UHPLC run. The identified key flavor compounds in combination with the developed UHPLC-MS/MS method could offer the scientific basis for a knowledge-based optimization of the taste and odor of sourdough bread.https://www.mdpi.com/2304-8158/11/15/2325sourdough rye breadflavor reconstitutionsensometabolomecomparative taste profile analysissensomicsunified flavor quantitation |
| spellingShingle | Laura Sophie Amann Oliver Frank Corinna Dawid Thomas Frank Hofmann The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb Foods sourdough rye bread flavor reconstitution sensometabolome comparative taste profile analysis sensomics unified flavor quantitation |
| title | The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb |
| title_full | The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb |
| title_fullStr | The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb |
| title_full_unstemmed | The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb |
| title_short | The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb |
| title_sort | sensory directed elucidation of the key tastants and odorants in sourdough bread crumb |
| topic | sourdough rye bread flavor reconstitution sensometabolome comparative taste profile analysis sensomics unified flavor quantitation |
| url | https://www.mdpi.com/2304-8158/11/15/2325 |
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