Abstract
An apparatus, based on the principle of dynamic headspace analysis, has been developed for the analysis of potent odorants released from two types of baguette (“intensifiee”, INT and “artisanal”, ART) which differ in their odour profiles. The odour profiles of model mixtures containing the odorants at concentrations found in bread were evaluated by headspace analysis using the apparatus as an olfactometer and were compared to the odour profiles of the baguettes. The results indicated that losses of methylpropanal, 2- and 3-methylbutanal and an increase of hexanal and (E)-2-nonenal led to a stale flavour. Because the concentrations of methylpropanal and (E)-2-nonenal were higher in the ART crust than in the INT crust, the change from a pleasant baguette odour to a stale odour was slower in ART baguettes. We suggest that the apparatus designed for quantitative headspace analysis could also be suitable for determination of the release of flavour compounds from other foods.
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