Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread.

Robert Rusinek,Jarosław Knaga,Anna Oniszczuk,Marek Gancarz,Urszula Malaga-Toboła,Aneta A Ptaszyńska,Marzena Gawrysiak-Witulska,Aleksander Siger

doi:10.3390/s21082812

Abstract

This paper presents the analyses of the effect of fiber additives on volatile organic compounds in bread. The bread was baked from wheat flour with the addition of 3% of fruit fiber, following common procedures. After baking, volatile organic compounds contained in the control bread and breads supplemented with cranberry, apple, and chokeberry fiber were determined. The SPME/GC-MS technique was used for the identification of the odor profile, and the electronic nose Agrinose (e-nose) was used to assess the intensity of the aroma. The results of the analyses revealed the profile of volatile organic compounds in each experimental variant, which was correlated with responses of the electronic nose. The results indicate that the volatile compound profile depends on the bread additives used and influences the intensity of bread aroma. Moreover, the profile of volatile organic compounds in terms of their amount and type, as well as the intensity of their interaction with the active surface of the electrochemical sensors, was specific exclusively for the additive in each case.

Highlights

Flavor is one of the most important factors in the interaction between the consumer and the food product [1]
One of the highest levels of maximum responses (∆R/Rmax ) was found in the case of the control bread sample, whereas the lowest sensor response signals were recorded for the chokeberry fiber-supplemented bread, whose odor profile, as revealed by the GC-MS
The chromatographic technique employed in the study facilitated the determination of the main volatile compounds constituting the odor profile in breads with and without fiber additives

Summary

Introduction

Flavor is one of the most important factors in the interaction between the consumer and the food product [1]. Volatile organic compounds (VOCs) constituting the aroma composition can be defined as a family of carbon-containing chemicals exhibiting high vapor pressure at ambient temperature. They are countless, diverse, and ubiquitous in nature and represent numerous groups of organic compounds with molecular masses ranging from 30 to 200 Daltons. These organic gases are emitted from various sources, including food [1], where aromas play a special role in the interaction with the consumer, especially in the case of bread, which is an essential element in human nutrition. Besides the aroma, such additives considerably modify the color and structure of bread crumbs and crust [5,8,9,10,11]

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