Abstract
Based on the principles of static and dynamic headspace sampling, an apparatus was developed for the determination of the release of potent odorants from two types of baguette (industrial process or "intensifée" and traditional or "artisanal") differing in their odor profiles. We applied this apparatus to get an insight into the aroma changes of freshly baked French bread, which develops a stale off-flavor within four hours after baking. Model mixtures containing the odorants in the concentrations found by the headspace analysis were evaluated using the apparatus as an olfactometer. By comparing the odor profiles of the models with those of the baguettes, the quantitative data were confirmed. The results indicate that losses of methylpropanal, 2- and 3-methylbutanal and, on the other hand, an increase of hexanal and (E)-2-nonenal led to a stale off-flavor. Furthermore it was suggested that this apparatus is also suitable for precise flavor release studies of other foods.
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