Kirchhoff E, Schieberle P
Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany.
J Agric Food Chem. 2001 Sep;49(9):4304-11. doi: 10.1021/jf010376b.
An investigation of the volatile fraction of a freshly prepared sourdough rye bread crumb by means of the aroma extract dilution analysis (AEDA), followed by identification experiments, revealed 22 flavor compounds in the flavor dilution (FD) factor range of 128 to 2048. Quantitations performed by stable isotope dilution assays (SIDA) and a calculation of odor activity values (OAV; ratio of concentration to odor threshold) revealed the following as contributors to the overall crumb flavor: 3-methylbutanal (malty), (E)-2-nonenal (green, fatty), (E,E)-2,4-decadienal (fatty, waxy), hexanal (green), acetic acid (sour, pungent), phenylacetaldehyde (honey-like), methional (boiled potato-like), vanillin (vanilla-like), 2,3-butandione (buttery), 3-hydroxy-4,5-dimethyl-2(5H)-furanone (spicy), and 2- and 3-methylbutanoic acid (sweaty). Using either citrate buffer, starch, or deodorized crumb as model matrixes, the typical malty and sour rye bread crumb flavor was reproduced by adding a mixture of 20 reference odorants in the "natural" concentrations as quantitatively determined in the fresh crumb.
通过香气提取物稀释分析（AEDA）对新鲜制备的酸面团黑麦面包屑的挥发性成分进行研究，随后进行鉴定实验，结果显示在风味稀释（FD）因子范围为128至2048时存在22种风味化合物。通过稳定同位素稀释分析（SIDA）进行定量以及计算气味活性值（OAV；浓度与气味阈值之比），结果表明以下物质是面包屑整体风味的贡献成分：3-甲基丁醛（麦芽味）、（E）-2-壬烯醛（青味、脂肪味）、（E，E）-2,4-癸二烯醛（脂肪味、蜡味）、己醛（青味）、乙酸（酸味、刺激性）、苯乙醛（蜂蜜样）、甲硫醛（煮土豆样）、香草醛（香草样）、2,3-丁二酮（黄油味）、3-羟基-4,5-二甲基-2(5H)-呋喃酮（辣味）以及2-和3-甲基丁酸（汗臭味）。以柠檬酸盐缓冲液、淀粉或脱臭面包屑作为模型基质，通过添加在新鲜面包屑中定量测定的“天然”浓度的20种参考气味剂混合物，再现了典型的麦芽味和酸味黑麦面包屑风味。
