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Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

Background: To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution analysis (AE...

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Main Authors: Lasekan, Ola, Dabaj, Fatma K., Muniandy, Megala, Juhari, Nurul Hanisah, Lasekan, Adeseye O.
Format: Article
Published: BioMed Central 2021
Online Access:http://psasir.upm.edu.my/id/eprint/96367/
https://bmcchem.biomedcentral.com/articles/10.1186/s13065-021-00743-4
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spelling my.upm.eprints.963672023-01-31T01:51:02Z http://psasir.upm.edu.my/id/eprint/96367/ Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach Lasekan, Ola Dabaj, Fatma K. Muniandy, Megala Juhari, Nurul Hanisah Lasekan, Adeseye O. Background: To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution analysis (AEDA), quantified by stable isotope dilution and analyzed by odor activity values (OAVs) respectively. Results: Findings revealed 40 aroma-active compounds with flavor dilution (FD) factor ranges of 2–1024. Of these, 22 compounds (FD ≥ 16) were quantified by stable isotope dilution assays (SIDA). Subsequent analysis of the 22 compounds by odor activity values (OAVs) revealed 14 compounds with OAVs ≥ 1 and the highest concentrations were obtained for 2,3-butanedione, 2-phenylethanol, 3-methylbutanal and acetoin respectively. Two recombination models of the bagels (i.e. 24 h and 48 h bagels) showed similarity to the corresponding bagels. Omission tests confirmed that 2,3-butanedione (buttery), acetoin (buttery), 2-acetyl-1-pyrroline (roasty), 5-methyl-2-furanmethanol (bread-like), (Z)-4-heptenal (biscuit-like) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, were the key aroma compounds. Additionally, acetic acid, butanoic acid, 2-phenylethanol (honey-like), 3-methylbutanoic acid, 2/3-methylbutanal, vanillin, 3-methylbutanol, methional were also important odorants of the bagel. Conclusion: Whilst the long, cold fermented bagels exhibited roasty, malty, buttery, baked potato-like, smoky and biscuit-like notes, the control bagels produced similar but less intense odor notes. BioMed Central 2021 Article PeerReviewed Lasekan, Ola and Dabaj, Fatma K. and Muniandy, Megala and Juhari, Nurul Hanisah and Lasekan, Adeseye O. (2021) Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach. BMC Chemistry, 15. art. no. 16. pp. 1-13. ISSN 2661-801X https://bmcchem.biomedcentral.com/articles/10.1186/s13065-021-00743-4 10.1186/s13065-021-00743-4
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Background: To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution analysis (AEDA), quantified by stable isotope dilution and analyzed by odor activity values (OAVs) respectively. Results: Findings revealed 40 aroma-active compounds with flavor dilution (FD) factor ranges of 2–1024. Of these, 22 compounds (FD ≥ 16) were quantified by stable isotope dilution assays (SIDA). Subsequent analysis of the 22 compounds by odor activity values (OAVs) revealed 14 compounds with OAVs ≥ 1 and the highest concentrations were obtained for 2,3-butanedione, 2-phenylethanol, 3-methylbutanal and acetoin respectively. Two recombination models of the bagels (i.e. 24 h and 48 h bagels) showed similarity to the corresponding bagels. Omission tests confirmed that 2,3-butanedione (buttery), acetoin (buttery), 2-acetyl-1-pyrroline (roasty), 5-methyl-2-furanmethanol (bread-like), (Z)-4-heptenal (biscuit-like) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, were the key aroma compounds. Additionally, acetic acid, butanoic acid, 2-phenylethanol (honey-like), 3-methylbutanoic acid, 2/3-methylbutanal, vanillin, 3-methylbutanol, methional were also important odorants of the bagel. Conclusion: Whilst the long, cold fermented bagels exhibited roasty, malty, buttery, baked potato-like, smoky and biscuit-like notes, the control bagels produced similar but less intense odor notes.
format Article
author Lasekan, Ola
Dabaj, Fatma K.
Muniandy, Megala
Juhari, Nurul Hanisah
Lasekan, Adeseye O.
spellingShingle Lasekan, Ola
Dabaj, Fatma K.
Muniandy, Megala
Juhari, Nurul Hanisah
Lasekan, Adeseye O.
Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach
author_facet Lasekan, Ola
Dabaj, Fatma K.
Muniandy, Megala
Juhari, Nurul Hanisah
Lasekan, Adeseye O.
author_sort Lasekan, Ola
title Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach
title_short Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach
title_full Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach
title_fullStr Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach
title_full_unstemmed Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach
title_sort characterization of the key aroma compounds in three types of bagels by means of the sensomics approach
publisher BioMed Central
publishDate 2021
url http://psasir.upm.edu.my/id/eprint/96367/
https://bmcchem.biomedcentral.com/articles/10.1186/s13065-021-00743-4
_version_ 1756685795859628032
score 13.211869

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