Amann Laura Sophie, Frank Oliver, Dawid Corinna, Hofmann Thomas Frank
Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany.
Foods. 2022 Aug 4;11(15):2325. doi: 10.3390/foods11152325.
Sourdough bread is highly enjoyed for its exceptional flavor. In contrast to bread crust, which has been investigated intensively, the knowledge on bread crumb is rather fragmentary. In this study, the taste-active compounds of sourdough bread crumb were identified and quantified. By means of recombination experiments and omission tests, the authentic flavor signature of sourdough rye bread crumb was decoded and recreated with ten key tastants and eleven key odorants. Based on the final taste and aroma recombinants, a fast and sensitive ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) method using stable isotope dilution analysis (SIDA) was developed and validated. Due to prior derivatization using 3-nitrophenylhydrazine (3-NPH), key tastants and odorants in bread crumb could be quantified simultaneously in a single UHPLC run. The identified key flavor compounds in combination with the developed UHPLC-MS/MS method could offer the scientific basis for a knowledge-based optimization of the taste and odor of sourdough bread.
酸面团面包因其独特的风味而备受喜爱。与已被深入研究的面包皮相比，关于面包心的知识相当零散。在本研究中，对酸面团面包心的呈味活性化合物进行了鉴定和定量。通过重组实验和剔除试验，利用十种关键呈味剂和十一种关键气味剂解码并重现了酸面团黑麦面包心的真实风味特征。基于最终的风味重组体，开发并验证了一种使用稳定同位素稀释分析（SIDA）的快速灵敏的超高效液相色谱-串联质谱（UHPLC-MS/MS）方法。由于事先使用3-硝基苯肼（3-NPH）进行衍生化，面包心中的关键呈味剂和气味剂可以在一次UHPLC运行中同时进行定量。所鉴定出的关键风味化合物与所开发的UHPLC-MS/MS方法相结合，可以为基于知识的酸面团面包风味优化提供科学依据。
