Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, UPM, 43400, Serdang, Malaysia.
Molecules. 2012 Nov 22;17(12):13795-812. doi: 10.3390/molecules171213795.
Sensorial analysis of pineapple breads (conventionally baked, Cpb; fully baked frozen, Fpb and partially baked, Ppb) showed no significant differences in terms of aroma and taste. On the contrary, the scores for the overall quality between the partially baked and conventionally baked breads showed significant (p < 0.05) differences. At the same time, headspace analysis using a solid-phase microextraction (SPME) method identified 59 volatile compounds. The results of the aroma extracts dilution analysis (AEDA) revealed 19 most odour-active compounds with FD factors in the range of 32-128 as the key odourants of the pineapple breads. Further analysis of the similarities and differences between the pineapple breads in terms of the key odourants were carried out by the application of PLS-DA and PLS-regression coefficients. Results showed that Ppb exhibited strong positive correlations with most of the volatile- and non-volatile compounds, while the Cpb showed significant positive correlations with hexanal and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and the Fpb had strong positive correlations with lactic acid, benzoic acid, benzaldehyde and ethyl propanoate.
菠萝面包（传统烘焙、CPB；全熟冷冻、FPB 和半熟、PPB）的感官分析在香气和味道方面没有显著差异。相反，半熟面包和传统面包之间的整体质量评分存在显著差异（p<0.05）。同时，采用固相微萃取（SPME）法的顶空分析鉴定出 59 种挥发性化合物。香气萃取稀释分析（AEDA）的结果显示，19 种最具气味活性的化合物具有 32-128 的 FD 因子，是菠萝面包的关键气味物质。通过应用 PLS-DA 和 PLS-回归系数进一步分析菠萝面包之间关键气味物质的相似性和差异性。结果表明，PPB 与大多数挥发性和非挥发性化合物表现出强烈的正相关，而 CPB 与己醛和 4-羟基-2,5-二甲基-3(2H)-呋喃酮表现出显著的正相关，FPB 与乳酸、苯甲酸、苯甲醛和丙酸乙酯表现出强烈的正相关。
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