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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dc.contributor.authorHeitmann, Mareile
dc.contributor.authorZannini, Emanuele
dc.contributor.authorAxel, Claudia
dc.contributor.authorArendt, Elke K.
dc.contributor.funderSeventh Framework Programmeen
dc.date.accessioned2018-02-05T19:53:04Z
dc.date.available2018-02-05T19:53:04Z
dc.date.issued2017-04-21
dc.date.updated2018-01-31T12:14:03Z
dc.description.abstractAroma 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.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationHeitmann, 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-Ren
dc.identifier.doi10.1094/CCHEM-03-17-0044-R
dc.identifier.endpage751en
dc.identifier.issn1943-3638
dc.identifier.issn0009-0352
dc.identifier.issued4en
dc.identifier.journaltitleCereal Chemistryen
dc.identifier.startpage746en
dc.identifier.urihttps://hdl.handle.net/10468/5373
dc.identifier.volume94en
dc.language.isoenen
dc.publisherJohn Wiley & Sons, Inc. on behalf of the American Association of Cereal Chemistsen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/FP7::SP4::SME/606198/EU/Intelligent and easy tool to categorise and characterise flour quality for consumer-driven wheat baked goods in European SME-bakery and cereal sector/FLOURPLUSen
dc.rights© 2017, AACC International Inc. All rights reserved.en
dc.subjectAromaen
dc.subjectYeasten
dc.subjectBreaden
dc.titleCorrelation of flavor profile to sensory analysis of bread produced with different Saccharomyces cerevisiae originating from the baking and beverage industryen
dc.typeArticle (peer-reviewed)en
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