Clement Héliciane, Prost Carole, Rannou Cécile, Chiron Hubert, Bonnand-Ducasse Maren, Courcoux Philippe, Onno Bernard
BIOFOURNIL, ZA La Camusière, 49600 Le Puiset Doré, France.
Flavor Team, Matrix and Food, Process/properties - Structure/sensory, UMR CNRS 6144 GEPEA, Oniris, LUNAM University, Nantes, France.
Food Res Int. 2020 Jul;133:109159. doi: 10.1016/j.foodres.2020.109159. Epub 2020 Mar 10.
Sourdough bread is known to have a characteristic sour taste. To guarantee consumer acceptability, sour taste should be monitored to assure constant bread quality. However, little is known about bread sour taste perception, especially how it evolves during tasting, neither if some simple measurements could help predict it. The aims of this study were to characterize the evolution of sour taste perception during bread tasting and to determine which bread instrumental variables can be correlated to it. For that purpose, eight types of bread were made with different sourdoughs and baking processes to obtain wide ranges of acidity, density and Fermentation Quotient. Bread were characterized by instrumental methods (i.e. pH, Total Titratable Acidity, organic acid content and density measurements) and their sour taste was determined by Quantitative Descriptive Analysis and a dynamic method called Progressive Profiling. As a result, it appeared that breads were perceived as significantly different throughout tasting. The "sour taste profile" was globally similar among breads with the highest intensity reached at the swallowing point. Progressive Profiling seemed then an efficient and simple method to evaluate the intensity of food organoleptic properties as well as the persistence after swallowing. Surprisingly, bread acetic acid content and Fermentation Quotient showed no effect on sour taste perception. Conversely, from all the physicochemical characteristics monitored, bread pH correlated with sour taste the most, explaining up to 97% of sour taste variations. Measuring bread pH could therefore constitute a quick and easy way to predict bread sour taste perception in research and industry.
酸面团面包以其独特的酸味而闻名。为确保消费者的接受度，应监测酸味以保证面包质量稳定。然而，对于面包酸味的感知，尤其是其在品尝过程中的变化情况，以及一些简单的测量方法是否有助于预测酸味，我们所知甚少。本研究的目的是描述面包品尝过程中酸味感知的变化，并确定哪些面包的仪器变量与之相关。为此，用不同的酸面团和烘焙工艺制作了八种面包，以获得广泛的酸度、密度和发酵商范围。通过仪器方法（即pH值、总可滴定酸度、有机酸含量和密度测量）对面包进行表征，并通过定量描述分析和一种称为渐进剖析的动态方法确定其酸味。结果表明，在整个品尝过程中，面包的酸味被认为有显著差异。在吞咽点达到最高强度时，面包之间的“酸味特征”总体相似。渐进剖析似乎是一种有效且简单的方法，可用于评估食品感官特性的强度以及吞咽后的持久性。令人惊讶的是，面包的乙酸含量和发酵商对酸味感知没有影响。相反，在所有监测的理化特性中，面包的pH值与酸味的相关性最高，可解释高达97%的酸味变化。因此，测量面包的pH值可能是在研究和工业中预测面包酸味感知的一种快速简便的方法。
