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Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry.
Food Res Int. 2018 04; 106:254-262.FR

Abstract

This study deals with the detection of volatile compounds originating from the crumb of breads made with sourdoughs obtained through starter culture-initiated fermentations, which differed in flour type (wheat and teff), ingredients (citrate and malate), fermentation time (24h or 72h), and starter culture strains (homo- and heterofermentative lactic acid bacteria species and acetic acid bacteria species) applied. Therefore, selected ion flow tube-mass spectrometry (SIFT-MS) was used. SIFT-MS is an easy-to-use and promising technique in the field of food and flavor analysis. Volatile compounds of crumb samples from the breads with sourdough were measured and compared with those of reference bread crumb samples. In general, sourdough addition had a positive effect on the concentrations of the volatile compounds measured by SIFT-MS. Furthermore, a trend toward higher concentrations of several volatiles was seen upon the addition of sourdoughs that were fermented up to 72h, compared to the addition of sourdoughs that were fermented for a shorter time. Ethanol was the major volatile compound identified tentatively, next to alcohols, aldehydes, esters, terpenes, and heterocyclic compounds. Also acetoin/ethyl acetate could be identified, but these compounds could not be distinguished. Higher alcohols showed an increase upon the use of sourdough fermented for a long time. High concentrations of acetic acid were found in breads made with Gluconobacter oxydans IMDO A845-initiated sourdough, indicating its potential for sourdough production. Breads made with teff sourdoughs were distinct from wheat-based sourdough breads as to their volatile compound profiles.

Authors+Show Affiliations

Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. Electronic address: ldvuyst@vub.be.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

29579925

Citation

Van Kerrebroeck, Simon, et al. "Impact of Starter Culture, Ingredients, and Flour Type On Sourdough Bread Volatiles as Monitored By Selected Ion Flow Tube-mass Spectrometry." Food Research International (Ottawa, Ont.), vol. 106, 2018, pp. 254-262.
Van Kerrebroeck S, Comasio A, Harth H, et al. Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry. Food Res Int. 2018;106:254-262.
Van Kerrebroeck, S., Comasio, A., Harth, H., & De Vuyst, L. (2018). Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry. Food Research International (Ottawa, Ont.), 106, 254-262. https://doi.org/10.1016/j.foodres.2017.12.068
Van Kerrebroeck S, et al. Impact of Starter Culture, Ingredients, and Flour Type On Sourdough Bread Volatiles as Monitored By Selected Ion Flow Tube-mass Spectrometry. Food Res Int. 2018;106:254-262. PubMed PMID: 29579925.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry. AU - Van Kerrebroeck,Simon, AU - Comasio,Andrea, AU - Harth,Henning, AU - De Vuyst,Luc, Y1 - 2017/12/28/ PY - 2017/07/05/received PY - 2017/12/21/revised PY - 2017/12/26/accepted PY - 2018/3/28/entrez PY - 2018/3/28/pubmed PY - 2019/9/24/medline KW - Acetic acid (PubChem CID: 176) KW - Acetic acid bacteria KW - Acetoin (PubChem CID: 179) KW - Bread KW - Diacetyl (PubChem CID: 650) KW - Ethanol (PubChem CID: 702) KW - Ethyl acetate (PubChem CID: 8857) KW - Isoamyl acetate (PubChem CID: 31276) KW - Lactic acid bacteria KW - Methyl butanol (PubChem CID: 31260) KW - Pentanol (PubChem CID: 6276) KW - SIFT-MS KW - Sourdough KW - Volatiles SP - 254 EP - 262 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 106 N2 - This study deals with the detection of volatile compounds originating from the crumb of breads made with sourdoughs obtained through starter culture-initiated fermentations, which differed in flour type (wheat and teff), ingredients (citrate and malate), fermentation time (24h or 72h), and starter culture strains (homo- and heterofermentative lactic acid bacteria species and acetic acid bacteria species) applied. Therefore, selected ion flow tube-mass spectrometry (SIFT-MS) was used. SIFT-MS is an easy-to-use and promising technique in the field of food and flavor analysis. Volatile compounds of crumb samples from the breads with sourdough were measured and compared with those of reference bread crumb samples. In general, sourdough addition had a positive effect on the concentrations of the volatile compounds measured by SIFT-MS. Furthermore, a trend toward higher concentrations of several volatiles was seen upon the addition of sourdoughs that were fermented up to 72h, compared to the addition of sourdoughs that were fermented for a shorter time. Ethanol was the major volatile compound identified tentatively, next to alcohols, aldehydes, esters, terpenes, and heterocyclic compounds. Also acetoin/ethyl acetate could be identified, but these compounds could not be distinguished. Higher alcohols showed an increase upon the use of sourdough fermented for a long time. High concentrations of acetic acid were found in breads made with Gluconobacter oxydans IMDO A845-initiated sourdough, indicating its potential for sourdough production. Breads made with teff sourdoughs were distinct from wheat-based sourdough breads as to their volatile compound profiles. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29579925/Impact_of_starter_culture_ingredients_and_flour_type_on_sourdough_bread_volatiles_as_monitored_by_selected_ion_flow_tube_mass_spectrometry_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(17)30930-4 DB - PRIME DP - Unbound Medicine ER -