Abstract
The key aroma constituents in the volatile fractions isolated FROM two differently processed fry breads by solvent-assisted flavor evaporation were characterized by an aroma extract dilution analysis (AEDA). Twenty-two compounds were identified with flavor dilution (FD) factor ranges of 2–516. Among them, 13 compounds (FD ≥ 16) were quantified by stable isotope dilution assays and analyzed by odor activity values (OAVs). Of these, 11 compounds had OAVs ≥ 1, and the highest concentrations were determined for δ-decalactone and 2,3-butanedione. Two recombination models of the fry breads showed similarity to the corresponding fry breads. Omission tests confirmed that aroma-active constituents, such as δ-decalactone (oily/peach), 2-acetyl-1-pyrroline (roasty/popcorn-like), 3-methylbutanal (malty), methional (baked potato-like), 2,3-butanedione (buttery), phenyl acetaldehyde (flowery), (E,E)-2,4-decadienal (deep-fried), butanoic acid, and 3-methylbutanoic acid, were the key aroma constituents of fry bread. In addition, 3-methoxy-4-vinylphenol (smoky) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were also identified as important aroma constituents of fry bread.
Highlights
Fry bread or scone is Native American bread widely consumed in the United States
Omission tests confirmed that aroma-active constituents, such as δ-decalactone, 2-acetyl-1-pyrroline, 3-methylbutanal, methional, 2,3-butanedione, phenyl acetaldehyde, (E,E)-2,4-decadienal, butanoic acid, and 3-methylbutanoic acid, were the key aroma constituents of fry bread
A total of 22 aroma-active constituents were identified in the fry breads (i.e., fry breads produced from frozen dough, (FB) and those made from unfrozen dough (UFB))
Summary
Fry bread or scone is Native American bread widely consumed in the United States. Fry bread is produced from frozen or unfrozen flat dough which is fried or deep-fried in oil, shortening or lard. While bread is a mixture of flour, water, yeast, and salt with or without butter in the right proportions, kneaded, fermented, and baked in an oven [1]; fry bread formula is devoid of yeast, and the dough is deep-fried at a temperature of 176.7 ◦ C. The quality of fry bread is normally defined by its texture, color and flavor (i.e., the sum of the gustative and olfactory responses observed during food consumption) [2]. Among these qualities, the flavor of fry bread, as in other bread types, is one of the most important factors that determine its acceptance by consumers [3]
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