Department of Food Science and Technology, 2015 Fyffe Road, The Ohio State University, Columbus, OH 43210, USA.
Department of Food Science and Nutrition, 145 Food Science and Nutrition Building, 1334 Eckles Avenue, University of Minnesota, St. Paul, MN 55108, USA.
Molecules. 2019 Jul 6;24(13):2484. doi: 10.3390/molecules24132484.
The aroma profiles of bread crusts made from intermediate wheatgrass () and whole wheat () flours were compared. Based on gas chromatography/mass spectrometry/olfactometry analysis, twenty-four odorants were identified and further quantified. The concentrations of seventeen compounds were significantly different between intermediate wheatgrass and whole wheat bread crusts, of which sixteen compounds were higher in the whole wheat sample. The aroma profiles of the bread samples were subsequently characterized using sensory descriptive analysis (DA) and indicated that the roasted attribute was perceived at a significantly higher intensity in the whole wheat sample due to a greater amount of Maillard reaction compounds. Alternatively, bran and green notes were perceived at higher intensities in the intermediate wheatgrass sample, however they were not attributed to the presence of specific compounds but rather to a change in the aroma composition. Aroma recombination DA of the whole wheat and intermediate wheatgrass aroma models was similar to the original aroma profiles of the bread samples, demonstrating the sensory relevance of the identified odorants.
对比了从中等大小的麦苗（）和全麦（）面粉制成的面包皮的香气特征。基于气相色谱/质谱/嗅觉分析，鉴定出了 24 种气味物质，并进一步对其进行了定量分析。在中等大小的麦苗和全麦面包皮之间，有 17 种化合物的浓度存在显著差异，其中 16 种化合物在全麦样本中含量更高。利用感官描述性分析（DA）对面包样本的香气特征进行了后续分析，结果表明，由于麦拉德反应化合物含量较高，全麦样本中烤面包的风味感知强度明显更高。相比之下，在中等大小的麦苗样本中，麸皮和青草的气味感知强度更高，但这并不是由于特定化合物的存在，而是由于香气成分的变化。对全麦和中等大小的麦苗的香气模型进行再组合的 DA 与面包样本的原始香气特征相似，证明了所鉴定气味物质的感官相关性。
