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.
J Agric Food Chem. 2019 Oct 9;67(40):11179-11186. doi: 10.1021/acs.jafc.9b04800. Epub 2019 Sep 26.
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.
米粉是无麸质产品中最重要的原料之一。然而，无麸质大米面包的香气不如商业小麦面包受消费者欢迎。因此，通过稳定同位素稀释分析（SIDA）确定了大米和小麦面包中的 18 种选定香气化合物，以阐明感官特性、浓度和气味活度值（OAV）的差异。大多数香气化合物的 OAV 在大米和小麦面包之间差异很大。特别是具有葡萄味和药味的 2-乙酰苯甲酮是大米面包屑和面包皮的特征，而麦芽酚仅与小麦面包皮有关。Ehrlich 途径产物在面包屑中的浓度不同，与面粉和面团中相应游离氨基酸前体的含量相关。对米粉的分析表明，只有少数香气化合物保留在面包中。因此，面包制作过程对香气化合物的形成具有重要意义。在比较由新鲜和储存的米粉制成的面包时，己醛被确定为大米面包和面粉老化的重要指标。
