Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain.
Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain.
Molecules. 2022 Jun 2;27(11):3588. doi: 10.3390/molecules27113588.
The volatile fraction is of great importance for the organoleptic quality and consumer acceptance of bread. The use of sourdough improves the sensory profile of bread, as well as the addition of new ingredients to the fermentation. Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid, and other inorganic compounds, rich in antioxidant compounds as well as β-glucans and mannoproteins. The aim of this study was to evaluate the effect of different concentrations of Cava lees (0-2% /) on sourdough volatile compounds to re-valorize this by-product of the wine industry. Headspace solid-phase microextraction (HS-SPME) was optimized to study the volatile fractions of sourdoughs. The parameters selected were 60 °C, 15 min of equilibrium, and 30 min of extraction. It was found that the addition of Cava lees resulted in higher concentrations of volatile compounds (alcohols, acids, aldehydes, ketones and esters), with the highest values being reached with the 2% Cava lees. Moreover, Cava lees contributed to aroma due to the compounds usually found in sparkling wine, such as 1-butanol, octanoic acid, benzaldehyde and ethyl hexanoate.
挥发性成分对于面包的感官质量和消费者接受度具有重要意义。使用酸面团可以改善面包的感官特性，并且可以向发酵中添加新的成分。卡瓦酒渣是一种由死微生物、酒石酸和其他无机化合物组成的起泡葡萄酒副产物，富含抗氧化化合物以及β-葡聚糖和甘露聚糖。本研究的目的是评估不同浓度的卡瓦酒渣（0-2%/）对酸面团挥发性化合物的影响，以重新利用葡萄酒行业的这一副产物。顶空固相微萃取（HS-SPME）被优化用于研究酸面团的挥发性成分。选择的参数为 60°C、15 分钟平衡和 30 分钟提取。结果发现，添加卡瓦酒渣会导致挥发性化合物（醇类、酸类、醛类、酮类和酯类）的浓度增加，其中添加 2%的卡瓦酒渣时达到最高值。此外，卡瓦酒渣由于通常存在于起泡葡萄酒中的化合物而有助于产生香气，例如 1-丁醇、辛酸、苯甲醛和己酸乙酯。
