Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach
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 (AE...
| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | مقال |
| منشور في: |
BioMed Central
2021
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| _version_ | 1825937701306630144 |
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| author | Lasekan, Ola Dabaj, Fatma K. Muniandy, Megala Juhari, Nurul Hanisah Lasekan, Adeseye O. |
| author_facet | Lasekan, Ola Dabaj, Fatma K. Muniandy, Megala Juhari, Nurul Hanisah Lasekan, Adeseye O. |
| author_sort | Lasekan, Ola |
| collection | UPM |
| description | 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 | 2024-03-06T11:03:30Z |
| format | Article |
| id | upm.eprints-96367 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-03-06T11:03:30Z |
| publishDate | 2021 |
| publisher | BioMed Central |
| record_format | dspace |
| spelling | upm.eprints-963672023-01-31T01:51:02Z http://psasir.upm.edu.my/id/eprint/96367/ Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach Lasekan, Ola Dabaj, Fatma K. Muniandy, Megala Juhari, Nurul Hanisah Lasekan, Adeseye O. 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. BioMed Central 2021 Article PeerReviewed Lasekan, Ola and Dabaj, Fatma K. and Muniandy, Megala and Juhari, Nurul Hanisah and Lasekan, Adeseye O. (2021) Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach. BMC Chemistry, 15. art. no. 16. pp. 1-13. ISSN 2661-801X https://bmcchem.biomedcentral.com/articles/10.1186/s13065-021-00743-4 10.1186/s13065-021-00743-4 |
| spellingShingle | Lasekan, Ola Dabaj, Fatma K. Muniandy, Megala Juhari, Nurul Hanisah Lasekan, Adeseye O. Characterization of the key aroma compounds in three types of bagels by means of the 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 |
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