Abstract
The development of aroma in bakery products is due to a large number of volatile compounds resulting from enzymatic activity, fermentation, lipid oxidation, and thermal reactions during processing. In this chapter, the main electronic nose (e-nose) applications in bakery products, raw materials, and cereal grains are reviewed, as related to the main factors contributing to the formation, modification, and composition of volatile compounds. Different types of e-nose systems have been used to monitor and discriminate aroma compounds from different flours and ingredients, processing operations (such as baking), aging, and storage conditions. A greater number of e-nose applications are focused on the rapid discrimination of volatile compounds for early detection of microbial spoilage, being also associated to the presence of mycotoxins. Reported results prove that e-nose can be a rapid and sensitive mean for evaluating different quality aspects of bakery products and cereal grains.
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