Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition

The sensory properties and volatile composition of bread flavour were measured to allow improved understanding of perceived bread freshness. Twenty bread varieties consisting of specialty breads ( n = 10) and commercial breads ( n = 10) were evaluated by descriptive sensory analysis, and volatile co...

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Bibliographic Details
Published in:Food chemistry 2009-09, Vol.116 (1), p.249-257
Main Authors: Heenan, Samuel P., Dufour, Jean-Pierre, Hamid, Nazimah, Harvey, Winna, Delahunty, Conor M.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Bread
breadmaking quality
breads
Cereal and baking product industries
Consumer
Descriptive analysis
flavor
Flavour
Food industries
Freshness
Fundamental and applied biological sciences. Psychology
Odour
Proton transfer reaction mass spectrometry (PTR-MS)
rapid methods
sensory properties
volatile compounds
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Summary:The sensory properties and volatile composition of bread flavour were measured to allow improved understanding of perceived bread freshness. Twenty bread varieties consisting of specialty breads ( n = 10) and commercial breads ( n = 10) were evaluated by descriptive sensory analysis, and volatile composition of all breads was measured by proton transfer reaction mass spectrometry (PTR-MS). The specialty breads ( n = 10) studied had been evaluated by consumers, and perceived freshness was known. All sensory attributes and 33 mass ions representative of the PTR-MS spectra significantly ( p < 0.05) distinguished between the different breads. Partial least squares regression (PLSR) was used to model and predict sensory profiles as a function of volatile composition for all breads. In addition, a separate model that related volatile composition to known consumer freshness of the 10 specialty breads was created. For each model, accuracy was validated by comparing the differences between predicted and actual, sensory and freshness intensities.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2009.02.042