Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts

Head-space solid phase microextraction (HS-SPME) has been successfully applied to extract partially baked bread volatile compounds. During this study, three HS-SPME parameters (extraction time, extraction temperature, SPME fibre) were optimised on volatile compounds extraction thanks to a representa...

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Bibliographic Details
Published in:Food research international 2007-11, Vol.40 (9), p.1170-1184
Main Authors: Poinot, Pauline, Grua-Priol, Joëlle, Arvisenet, Gaëlle, Rannou, Cécile, Semenou, Michel, Bail, Alain Le, Prost, Carole
Format: Article
Language:English
Subjects:
Biological and medical sciences
breads
capillary gas chromatography
Cereal and baking product industries
Chemical Sciences
dynamic programming
Flash profile
flavor compounds
Food industries
Fundamental and applied biological sciences. Psychology
Head-space solid phase microextraction
headspace analysis
microextraction
odor compounds
Odour representativeness
partial baked bread
Partially baked bread
precooked foods
qualitative analysis
solid phase extraction
Volatile compounds
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Summary:Head-space solid phase microextraction (HS-SPME) has been successfully applied to extract partially baked bread volatile compounds. During this study, three HS-SPME parameters (extraction time, extraction temperature, SPME fibre) were optimised on volatile compounds extraction thanks to a representativeness analysis. Results displayed that a CAR/PDMS or a CAR/PDMS/DVB fibre associated with a time of 30 min or 60 min and a temperature of 35 °C allowed obtaining odorant extracts representative of the bread odour. A flash profile was then carried out to highlight the different flavour perceptions which could exist between these four extracts even if they were close to the same bread odour. Completed by the analysis of their qualitative composition, the study revealed that there were some analytical differences in odour perceptions. These differences may be linked to synergic effects caused by the presence of characteristic volatile compounds in the extracts.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2007.06.011