Abstract
This article presents the results of studies of the quantitative and qualitative composition of flavor forming substances in thick, dry starter cultures and grain bread based on them. The aroma of the samples was evaluated on the «MAG-8» odor analyzer (manufactured in Russia) with the «electronic nose» methodology by using 8 sensors based on piezo quartz resonators of the OAV type with a base oscillation frequency of 10 MHz with different film sorbents on the electrodes. It was revealed that when drying thick semi-finished products, the intensity of their aroma significantly decreased, and there were no significant changes in the qualitative composition. Thick starter cultures from bioactivated wheat, hop compositions and products prepared on their basis had the highest content of aroma forming substances.
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