The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb.

ABSTRACT: 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

SUBMITTER: Amann LS 

PROVIDER: S-EPMC9368349 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature