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Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread.
J Agric Food Chem. 2019 Oct 09; 67(40):11179-11186.JA

Abstract

Rice flour is one of the most important raw materials in gluten-free products. However, the aroma of gluten-free rice bread is less accepted by consumers than that of commercial wheat bread. Therefore, 18 selected aroma compounds were determined in rice and wheat breads by stable isotope dilution assays (SIDA) to elucidate differences in the sensory characteristics, concentrations, and odor activity values (OAVs). The OAVs of most aroma compounds varied greatly between a rice and a wheat bread. In particular, 2-aminoacetophenone with a grape-like, medicinal aroma was characteristic for rice bread crumb and crust, while maltol was only relevant in wheat bread crust. Ehrlich pathway products varied in their concentration between the bread crumbs and were correlated with the contents of their corresponding free amino acid precursors in the flours and doughs. The analysis of rice flour revealed that only a few aroma compounds were retained in the bread. Consequently, the bread making process has a high relevance in aroma compound formation. In a comparison of breads prepared from fresh and stored rice flour, hexanal was identified as an important indicator for aging in rice bread and flour.

Authors+Show Affiliations

Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Str. 34 , 85354 Freising , Germany.Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Str. 34 , 85354 Freising , Germany.Department of Chemistry , Technical University of Munich , Lichtenbergstrasse 4 , 85748 Garching , Germany.Biotask AG , Schelztorstraβe 54-56 , 73728 Esslingen , Germany.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31487164

Citation

Rohleder, Anke R., et al. "Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread." Journal of Agricultural and Food Chemistry, vol. 67, no. 40, 2019, pp. 11179-11186.
Rohleder AR, Scherf KA, Schieberle P, et al. Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread. J Agric Food Chem. 2019;67(40):11179-11186.
Rohleder, A. R., Scherf, K. A., Schieberle, P., & Koehler, P. (2019). Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread. Journal of Agricultural and Food Chemistry, 67(40), 11179-11186. https://doi.org/10.1021/acs.jafc.9b04800
Rohleder AR, et al. Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread. J Agric Food Chem. 2019 Oct 9;67(40):11179-11186. PubMed PMID: 31487164.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread. AU - Rohleder,Anke R, AU - Scherf,Katharina A, AU - Schieberle,Peter, AU - Koehler,Peter, Y1 - 2019/09/26/ PY - 2019/9/6/pubmed PY - 2019/10/23/medline PY - 2019/9/6/entrez KW - flour aging KW - free amino acids KW - gluten-free KW - odor activity value (OAV) KW - rice bread KW - stable isotope dilution analysis (SIDA) KW - wheat bread SP - 11179 EP - 11186 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 67 IS - 40 N2 - Rice flour is one of the most important raw materials in gluten-free products. However, the aroma of gluten-free rice bread is less accepted by consumers than that of commercial wheat bread. Therefore, 18 selected aroma compounds were determined in rice and wheat breads by stable isotope dilution assays (SIDA) to elucidate differences in the sensory characteristics, concentrations, and odor activity values (OAVs). The OAVs of most aroma compounds varied greatly between a rice and a wheat bread. In particular, 2-aminoacetophenone with a grape-like, medicinal aroma was characteristic for rice bread crumb and crust, while maltol was only relevant in wheat bread crust. Ehrlich pathway products varied in their concentration between the bread crumbs and were correlated with the contents of their corresponding free amino acid precursors in the flours and doughs. The analysis of rice flour revealed that only a few aroma compounds were retained in the bread. Consequently, the bread making process has a high relevance in aroma compound formation. In a comparison of breads prepared from fresh and stored rice flour, hexanal was identified as an important indicator for aging in rice bread and flour. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/31487164/Quantitative_Analyses_of_Key_Odorants_and_Their_Precursors_Reveal_Differences_in_the_Aroma_of_Gluten_Free_Rice_Bread_and_Wheat_Bread_ DB - PRIME DP - Unbound Medicine ER -