The effects of green banana flour fortification on volatiles compounds of bread: A fingerprinting approach

Abstract

• Green banana flour preparation affects volatile profile of fortified bread • Significant changes in volatile compounds occurs above 20% of fortification • Furans and Strecker aldehydes were the most abundant volatiles in bread crust • Esters and alcohol were more observed in breadcrumb • Majority of volatile compounds can be linked with the Maillard reaction This study investigated the effects of whole green banana flour (GBF) fortification on volatiles compounds of bread. The volatiles were determined in the bread crumb and crust using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry (GC-MS) method. The GC-MS fingerprinting method enabled the detection of more than 100 volatiles, including alcohol and ester in crumb and furan and aldehyde in the crust. After data analysis using chemometrics, an apparent effect of the GBF fortification on the volatile compounds of bread was observed. In particular, the amounts of furans and Strecker aldehydes increased due to GBF fortification. These volatile compounds are known end products of the Maillard reaction and Strecker degradation, indicating the level of the fortification influenced the concentration of precursors available for these reactions. This work demonstrated that GBF fortification level could modify the volatiles composition of bread, possibly leading toa unique volatile flavor profile.