Comparison analytical & sensorial results
Comparison analytical & sensorial results
7thFlour Bread Congress - 16-18thOctober 2013 -Opatija, Croatia
Combine different type of analyses permit to obtain a stronger understanding of product aromatical characteristics.
Differences in volatiles composition imply sensorial differences. We can notice that the differences in the malty and fermentative odors mentioned in the profile are also found in the GC-O results. But the contrary is also true so there is not a linear correlation between the product odor profile and the volatiles odors. That could be explain by the interaction phenomenon between volatiles and by the matrix effect. This methodology combined analytical and sensorial results in order to understand the odor formation during the sourdough and bakery process.
A METHODOLOGY FOR THE CHARACTERIZATION OF VOLATILE AND
AROMATIC PROFILE OF DRY SOURDOUGH AND THEIR RELATED BREAD
C.
Pétel
1,2, B.Onno
3, A. Villière
2, C. Fillonneau
2, J.Rouillé
1, C.Prost
2*1 Société Lyven Groupe Soufflet, Colombelles France
2 Flavour team, Matrix and Food, Process/properties – Structure/sensorial, UMR CNRS 6144 GEPEA, ONIRIS, LUNAM university, Nantes France 3 Food and Industrial Microbiology Laboratory, Oniris, Nantes France
* carole.prost@oniris-nantes.fr
Apply different analytical and sensorial techniques in order to understand the volatiles composition and the consequences on the
aromatic profile of dry-sourdough (DSD) and the corresponding dry-sourdough-bread (DSD-bread).
Objectives
There is high differences in DSD and bread volatiles chemical class repartition. The DSD-bread is characterized by a major part ofalcoholsissue of the yeast fermentation, and the DSD is characterized by a major part ofacidswhich are evaporated during bakery. The DSD volatiles composition is more equilibrated for an higher total area but less compounds than the DSD-bread.
Sensorial characterization by odor-profile
The profile sessions point out that - as for the GC-O session - there is some similarities between DSD and DSD-bread crumb odors and some differences. Indeed they present the same global intensity, “sweet” and “salt/fat” score but the DSD odor is more “acidic/fermentative” and more
“malty” than the DSD-bread odor which is more complex.
The GC-O sessions highlight more odorous zone for DSD than DSD-Bread. There is some
similarity between DSD and DSD-bread, as the score of “animal,mould/hearthy,floweryand
fruity”, but also some differences as the DSD seems to be more “fermentative”, more “sweet” and
more “malty” than the DSD-bread which presents a more diversified profile.
Panel formation
12 judges trained to the identification of odors and the use of 4 points intensity scale (0: none , 1: low , 2 : medium, 3: strong).
Analysis of DSD and the corresponding DSD-bread.
For the study of DSD-bread odor, the crumb and the crust were separately evaluated.
Profile training and sessions
3 sessions of odor-description generation. 5 training session for the DSD and the DSD-bread. 3 profile sessions for DSD and DSD-bread.
4,5 g DSD or mixed DSD-bread vial 125 mL
Stirring bar
CAR/PDMS fiber (75 µm, 1cm)
Extraction time : 60 min for DSD and 30 min for DSD-bread Equilibration time : 20 min for DSD and 10 min for DSD-bread 23°C for DSD
35°C for Bread
Fig 1 : Procedure of volatiles extraction from Dry-Sourdough and DSD-Bread by HS-SPME
Fig 2 : Picture of the GC-MS/FID
2 /3 -M e th y lb u ta n a l E th y l la c ta te A c e ti c a c id F u rf u ra l 2 -F o rm y lp y rr o le P e n ta n o ic a c id l V in e g a r m a lt y p o ta to e s w e e ty
By comparison of the chromatogram with the aromagram, it’s possible to associate an odor with a volatile compound :
3-Methylbutanal → malty ; Hexanal → green ; Acetic acid → vinegar ; Furfural → Potato ; Pentanoic acid → sweety…
Global intensity Acid/Piquant Sweety/Fruity Salty/Fatty Chemical Cereal Tomato Malty/Chocolate 0 0,5 1 1,5 2 2,5 3 3,5
Box plots of the Dry-Sourdough profile
Global Intensity Acid/Fermentary Sweety/Fruity Salty/Fatty Chemical Cereal Tomato Malty/Chocolate Roasted Sweety/Fatty 0 0,5 1 1,5 2 2,5 3 3,5
Box plots of the DSD-Bread Profile
Process of dry-sourdough and methods applied
Liquid sourdough Dry Sourdough DSD-Bread
Drum drying Bread-making
process
Fig 5 : Picture of a GC-O session The judge (at right) is smelling the effluent of the GC-MS - via the olfaction port - and tell to the experimenter which kind of odor she’s smelling.
Volatiles compounds analysis : GC-MS/FID Volatiles odor analysis : GC-Olfactometry Sensorial characterization : Odor profile
Odorant compounds analysis : Analysis by GC-Olfactometry
Methods used :
Volatile compounds analysis : Extraction by HS-SPME and analysis by GC-MS/FID
Materials and Methods
Results and Discussion
Fig 8 : Organization of profile sessions
Fig 3 : Example of chromatogram obtained by GC-MS/FID
Fig 6 : Example of aromagram obtained by GC-O
Fig 4 : Volatiles compounds repartition (in % of the total area) by chemical classes in DSD (left) and the corresponding DSD-bread (right)
Fig 7 : Repartition of the volatiles odor by wheel-odor category (in % of the total odor) in DSD (left) and the corresponding DSD-bread (right)
Fig 9 : Example of odor profile results for DSD (left) and the corresponding DSD-bread (right)
Pétel Cécile : cecile.petel@oniris-nantes.fr
15 46 1 6 0 7 0 8 1 6 10
Volatiles compounds in Dry-Sourdough organized by chemical class (% of the total area)
Aldehydes Acids Ketones Alcohols Sulfurs Furans Pyrazines Esters Pyrroles Others Unknown 7 3 10 71 04113
Volatiles compounds in DSD-Bread organized by chemical class (% of the total area)
Aldehydes Acids Ketones Alcohols Sulfurs Furans Pyrazines Esters Pyrroles Others Unknown 127 compounds
Total peak area : 2,18.109
149 compounds Total peak area : 1,47.109
29 2 0 0 18 10 0 2 4 10 0 8 2 8 0 6
Odor description of Dry-Sourdough volatiles
(% of identified odor category) Fermentation Animal Sulfur Spicy Mouldy/Hearthy Vegetable Fresh Fruity Flowery Sweety Cereal Malty/Chocolate Pyrogen Dairy product Fat Chemical 21 3 3 3 15 15 0 3 6 3 3 0 9 9 0 9
Odore description of DSD-Bread volatiles
(% of identified odor category) FermentationAnimal
Sulfur Spicy Mouldy/Hearthy Vegetable Fresh Fruity Flowery Sweety Cereal Malty/Chocolate Pyrogen Dairy product Fat Chemical
