Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept

Buket Sahin, Peter Schieberle

Research output: Contribution to journalArticlepeer-review

13 Scopus citations

Abstract

The key odorants in the volatile fraction isolated from a steamed yeasted wheat dough (yeast dumpling) by solvent assisted flavor evaporation (SAFE) were characterized by an aroma extract dilution analysis (AEDA). The 29 aroma-active compounds were located within the flavor dilution (FD) factor range of 8-512. Among them, the highest FD factors were found for 2- and 3-methylbutanoic acid, 4-hydroxy-3-methoxybenzaldehyde, (E,E)-2,4-decadienal, 2-phenylethanol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (E)-2-nonenal, and butanoic acid. The 21 odorants were quantitated by stable isotope dilution assays (SIDA), and a subsequent calculation of odor activity values (OAV; ratio of concentration to odor threshold) revealed 3-methyl-1-butanol (malty), 2-phenylethanol (honey-like), trans-4,5-epoxy-(E)-2-decenal (metallic), 2,3-butanedione (buttery), 3-methylbutanoic acid (sweaty), (E)-2-nonenal (cucumber-like), 1-octen-3-one (mushroom-like), and 3-(methylthio)-propanal (potato-like) as the most important contributors to the overall aroma of the dumpling. To verify the analytical results, a recombinate was prepared to show that a blend of the 21 aroma compounds in a buffered starch suspension resulted in a good replication of the overall yeast dumpling aroma.

Original languageEnglish
Pages (from-to)2973-2979
Number of pages7
JournalJournal of agricultural and food chemistry
Volume67
Issue number10
DOIs
StatePublished - 13 Mar 2019

Keywords

  • aroma recombinate
  • stable isotope dilution assay
  • steamed yeasted wheat dough
  • yeast dumpling; aroma extract dilution analysis

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