TY - JOUR
T1 - The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb
AU - Amann, Laura Sophie
AU - Frank, Oliver
AU - Dawid, Corinna
AU - Hofmann, Thomas Frank
N1 - Publisher Copyright:
© 2022 by the authors.
PY - 2022/8
Y1 - 2022/8
N2 - 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.
AB - 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.
KW - comparative taste profile analysis
KW - flavor reconstitution
KW - high-throughput targeted LC-MS/MS
KW - sensometabolome
KW - sensomics
KW - sourdough rye bread
KW - unified flavor quantitation
UR - http://www.scopus.com/inward/record.url?scp=85136990158&partnerID=8YFLogxK
U2 - 10.3390/foods11152325
DO - 10.3390/foods11152325
M3 - Article
AN - SCOPUS:85136990158
SN - 2304-8158
VL - 11
JO - Foods
JF - Foods
IS - 15
M1 - 2325
ER -