Correlation of flavor profile to sensory analysis of bread produced with different Saccharomyces cerevisiae originating from the baking and beverage industry

Heitmann, Mareile; Zannini, Emanuele; Axel, Claudia; Arendt, Elke K.

Correlation of flavor profile to sensory analysis of bread produced with different Saccharomyces cerevisiae originating from the baking and beverage industry

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Published Version

Date

2017-04-21

Authors

Heitmann, Mareile

Zannini, Emanuele

Axel, Claudia

Arendt, Elke K.

Publisher

John Wiley & Sons, Inc. on behalf of the American Association of Cereal Chemists

Published Version

10.1094/CCHEM-03-17-0044-R

Abstract

Aroma is an important quality parameter for wheat bread, and most of the aroma compounds in yeast-fermented bread are caused by the fermentative action of yeast. In this study, the impact of various strains of Saccharomyces cerevisiae, originating from the beverage industry, were investigated on the aroma profile of wheat bread. Seven volatiles were analyzed by gas chromatography–mass spectrometry after thermal desorption (GC-MS TD) from the bread crumb. The results showed yeast strain-dependent production of aroma compounds. Descriptive sensory analysis resulted in an overall taste acceptance by the panelists for breads baked with S. cerevisiae baker's yeast, T-58, and Blanc. The panel acceptance can be explained by the production of sensory-active compounds such as 3-methyl-1-butanol and 2,3-butandiol. Furthermore, the panelists preferred bread samples with a less bitter (r = –0.934, P < 0.01) and less cheesy taste (r = –0.865, P < 0.03). Also the visual aspects play an important role, shown by correlation between the specific volume and the overall appearance (r = 0.928, P < 0.01). Aroma profile analysis offers a tool for the selection of new yeast strains, increasing the bread variety on the market. Consequently, aroma production as a yeast quality characteristic should be taken into account for the selection of new strains involved in breadmaking.

Keywords

Aroma , Yeast , Bread

Citation

Heitmann, M., Zannini, E., Axel, C. and Arendt, E. (2017) 'Correlation of flavor profile to sensory analysis of bread produced with different Saccharomyces cerevisiae originating from the baking and beverage industry', Cereal Chemistry, 94(4), pp. 746-751. doi:10.1094/CCHEM-03-17-0044-R