Pham Theresa, Tello Edisson, Peterson Devin G
Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.
Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.
Food Res Int. 2025 May;209:116191. doi: 10.1016/j.foodres.2025.116191. Epub 2025 Mar 14.
Whole wheat flour is prone to lipid oxidation during storage and during the breadmaking process that can negatively impact the flavor profile. The impact of flour enzymatic lipid oxidation on aroma formation in whole wheat bread was investigated. Bread was made from two types of flour, a lipase/lipoxygenase knock-out and the corresponding wild-sibling control, stored at -40 °C (nonaged) and 37 °C (aged) for 8 weeks. Descriptive sensory analysis identified five key aroma attributes of the bread samples: fermented/yeasty, cardboard, fruity, roasty, and bran. A comprehensive gas chromatography-olfactometry analysis allowed the identification and quantification of twenty-nine odor compounds at levels above the odor threshold values. The knock-out of lipase and lipoxygenase activities led to a reduction in lipid oxidation compounds, which was associated with a decrease in cardboard-like off-flavors. Additionally, the knock-out samples reported an increased intensity for fermented/yeasty and fruity attributes related to the high concentrations of 2-phenyl ethanol, ethyl hexanoate, and ethyl heptanoate, as compared to the wild-sibling control samples. Finally, descriptive analysis of aroma recombination models corroborated the analytical findings, showing similar changes in aroma profiles as compared to the differences observed in the bread samples. This study highlights the significant role of enzymatic lipid oxidation in shaping the aroma of whole wheat bread and provides insights into modifying aroma profiles through enzymatic control.
全麦面粉在储存和面包制作过程中容易发生脂质氧化，这会对风味产生负面影响。研究了面粉中酶促脂质氧化对全麦面包香气形成的影响。用两种类型的面粉制作面包，一种是脂肪酶/脂氧合酶基因敲除面粉，另一种是相应的野生型对照面粉，分别在-40°C（未陈化）和37°C（陈化）下储存8周。描述性感官分析确定了面包样品的五个关键香气属性：发酵/酵母味、纸板味、果味、烤香味和麦麸味。全面的气相色谱-嗅觉分析能够识别和定量29种气味化合物，其含量高于气味阈值。脂肪酶和脂氧合酶活性的敲除导致脂质氧化化合物减少，这与类似纸板味的异味减少有关。此外，与野生型对照样品相比，基因敲除样品中与高浓度的2-苯乙醇、己酸乙酯和庚酸乙酯相关的发酵/酵母味和果味属性强度增加。最后，对香气重组模型的描述性分析证实了分析结果，显示出与面包样品中观察到的差异相比，香气谱有类似的变化。这项研究突出了酶促脂质氧化在塑造全麦面包香气方面的重要作用，并为通过酶控制来改变香气谱提供了见解。
