Abstract
The impact of sodium chloride (NaCl) concentration on the yeast activity in bread dough and its influence on the aroma profile of the baked bread was investigated. Key aroma compounds in the bread samples were analysed by two-dimensional high-resolution gas chromatography-mass spectrometry in combination with solvent-assisted flavour evaporation distillation. High-sensitivity proton-transfer-reaction mass spectrometry was used to detect and quantify 2-phenylethanol in the headspace of the bread dough during fermentation. The analyses revealed significant (p < 0.05) changes in the aroma compounds 2-phenylethanol, (E)-2-nonenal, and 2,4-(E,E)-decadienal. Descriptive sensory analysis and discriminating triangle tests revealed that significant differences were only determinable in samples with different yeast levels but not samples with different NaCl concentrations. This indicates that a reduction in NaCl does not significantly influence the aroma profile of yeasted bread at levels above the odour thresholds of the relevant compounds, thus consumers in general cannot detect an altered odour profile of low‑salt bread crumb.
Highlights
Sodium chloride (NaCl), or salt, is a major taste contributor to food
Instant active dry yeast consisting of living cells of Saccharomyces cerevisiae (Panté; Puratos, Belgium) was diluted in Ringer solution at a concentration of 10−5 g mL−1
The non-significant difference between bread dough containing 0% and 0.26% NaCl is due to the NaCl threshold concentration required before conditions act to have an inhibitory influence on yeast [27,28]
Summary
Sodium chloride (NaCl), or salt, is a major taste contributor to food. A reduction of salt in food products generally leads to less intense taste and flavour. The impact of salt reduction on taste profiles has been demonstrated for numerous foods, amongst them white yeasted bread. The current challenge for food producers is to develop products with a reduced salt content but an unimpaired and consistent taste. This has been investigated with the use of salt replacers such as potassium chloride, magnesium chloride, ammonium chloride, calcium chloride and calcium carbonate [3,4], the use of sourdough [5], the inclusion of flavour-enhancing acids and other potent aroma compounds [6,7], or by changes to the bread crumb texture that influence the saltiness perception [8,9,10]. Volatile aroma compounds impart flavour to food, and the volatile fraction of bread is highly complex with
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