Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, Freising 85354, Germany.
J Agric Food Chem. 2021 Nov 17;69(45):13586-13595. doi: 10.1021/acs.jafc.1c05638. Epub 2021 Nov 5.
Application of gas chromatography-olfactometry and aroma extract dilution analysis to the volatiles isolated from (1) crust and (2) crumb of a wheat bread made with the addition of a dark liquid malt extract (LME) to the dough and (3) crust and (4) crumb of a reference bread made without addition resulted in the identification of 23 major odorants. Their quantitation followed by the calculation of odor activity values (OAV = ratio of concentration to odor threshold value) suggested that LME addition influenced the aroma of the bread predominantly by increasing seasoning-like smelling sotolon in crust and crumb, and caramel-like smelling compounds maltol and 4-hydroxy-2,5-dimethylfuran-3(2)-one (HDMF) in the crumb. The increase in sotolon and maltol was explainable by direct transfer from the LME to the bread, whereas HDMF must have been formed from LME-derived precursors. This difference needs to be considered in the targeted optimization of LMEs for bread making.
应用气相色谱-嗅觉测量法和香气提取稀释分析，对添加深色液体麦芽提取物（LME）的面团以及对照面包的外皮和内部（1）外皮和（2）内部、（3）外皮和（4）内部的挥发性物质进行分析，共鉴定出 23 种主要气味物质。通过定量分析并计算气味活度值（OAV=浓度与气味阈值的比值），结果表明，LME 的添加主要通过增加外皮和内部的类似调味料的 Sotolon 以及内部的焦糖味化合物麦芽酚和 4-羟基-2,5-二甲基-3(2)-呋喃酮（HDMF）来影响面包的香气。Sotolon 和麦芽酚的增加可以通过 LME 直接转移到面包中得到解释，而 HDMF 一定是由 LME 衍生的前体形成的。在针对面包制作进行 LME 的有针对性优化时，需要考虑到这一差异。
