Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments

Abstract

The aroma compounds in four brands of white bread were characterized by aroma extraction dilution analysis, quantitation, aroma recombination, and omission tests. A total of 54 aroma compounds were detected. Among them, methional had the highest flavor dilution (FD) factor of 729, followed by (E,E)‐2,4‐decadienal (FD = 243), furaneol (FD = 243), and δ‐decalactone (FD = 243). Thirty‐nine compounds (FD ≥ 9) were quantitated then analyzed by odor activity values (OAVs), 31 of which had OAVs ≥ 1. Four recombination models showed a similarity of 90.35% to the corresponding white bread samples. Omission tests confirmed that (E,E)‐2,4‐decadienal (OAV = 1,229), 4‐methyl‐5‐thiazoleethanol (OAV = 274), δ‐decalactone (OAV = 70), furaneol (OAV = 40), 2‐phenylethanol (OAV = 20), and methional (OAV = 12) were the key aroma compounds in white bread. Additionally, the alcohols and acids also significantly (p < 0.001) contributed to the sour, sweet, and flour‐like notes of white bread. PRACTICAL APPLICATIONS: In this work, the key aroma compounds of white bread were confirmed. The content of aromas was significantly different among four brands of white bread with different recipes and processing techniques. These results provide an important theoretical basis for the improvement of quality control and processing of white bread.