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Chemistry of bread aroma: A review
- Title
- Chemistry of bread aroma: A review
- Authors
- Cho I.H.; Peterson D.G.
- Ewha Authors
- 조인희
- SCOPUS Author ID
- 조인희
- Issue Date
- 2010
- Journal Title
- Food Science and Biotechnology
- ISSN
- 1226-7708
- Citation
- Food Science and Biotechnology vol. 19, no. 3, pp. 575 - 582
- Indexed
- SCIE; SCOPUS; KCI
- Document Type
- Review
- Abstract
- The roles of ingredient formulation, dough fermentation, and baking conditions on bread aroma are reviewed. More than 540 volatile compounds have been reported in bread. However, only a relative small portion of the volatile compounds in bread contribute to the desirable aroma properties. The primary odorants reported to contribute to the flavor of wheat bread crust were 2-acetyl-1-pyrroline, (E)-2-nonenal, 3-methylbutanal, 2,3-butanedione, methional, and (Z)-2-nonenal, whereas for bread crumb, (E)-2-nonenal, (E,Z)-2,6-nonadienal, (E,E)-2,4-decadienal, 2,3-butanedione, methional, 1-octen-3-ol, and (E,E)-2,4-nonadienal were identified. One compound, in particular, 2-acetyl-1-pyrroline has been suggested to be the key odorants of the crust and is considered to be responsible for the cracker-like odor properties. These compounds are primarily generated during thermal processing but also influence by ingredient composition and fermentation conditions. © KoSFoST and Springer 2010.
- DOI
- 10.1007/s10068-010-0081-3
- Appears in Collections:
- 연구기관 > 글로벌식품영양연구소 > Journal Papers
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